Mashed potatoes are traditionally served with red meat.
Peeled or unpeeled, whipped or smashed, mashed potatoes are the ultimate side dish for any traditional dinner, especially those that include meat. Although this staple potato dish has been reinvented in a variety of ways, mashed potatoes are still generally prepared and served the same way they have for generations. Choosing the right potatoes, best cooking techniques and the right toppings are key components to perfect homemade mashed potatoes.
Types of Potatoes
The best potatoes for mashed potatoes are either Russet potatoes or Yukon Gold. Both of these types of starch potatoes easily break down during the cooking process, which leads to smashed potatoes with a smooth texture. Yukon Golds are preferred among most chefs over Russets however, as they result in moist, fluffier potatoes. You can also choose to mash the potatoes with the skin on, if you prefer. The skin has additional nutrients and some enjoy the texture of the skins mixed in with the mashed potatoes.
Cooking methods
The most common way to cook potatoes for mashing is to boil them in a pot of water until they are soft. Always start the potatoes in cold water that is brought to a boil for the easiest penetration of the water into the potatoes and for even cooking, according to cookbook author Chef Harold McGee. You should also cut the potatoes into small chunks before adding them to the water for faster cooking. Before the water starts to boil, rub the edges of the pot with a little butter, which will help keep the water from boiling over. Cook the potatoes until they are just tender enough to be pierced through with a fork, or the potatoes will develop a gummy texture. Another way to cook the potatoes is to steam them rather than boiling. Steamed potatoes retain more flavor since they are not soaked in water and typically are fluffier than boiled potatoes.
Mashing Methods
For mashed potatoes, a wire potato masher is typically used to break the softened potatoes down so they can be whipped together easily. If you want airy, fluffier potatoes, use an electric mixer very briefly to whip air into the potatoes. This also increases the potato volume. Start off on a low speed to break up the chunks. Then increase the speed to whip the potatoes. Be careful not to go overboard with mixing or the potatoes will be stiff and chewy in texture. Another option, ideal for mashed potatoes with the skin left on is to lightly smash the potato with the potato masher or a fork so that the potatoes are still somewhat dense and chunky. While it is easier to add additional ingredients to fully mashed potatoes, it's a matter of preference. Whatever you do, mash the potatoes as quickly as possible so that they can be served while still hot.
Ingredients and toppings
There is no right or wrong when it comes to additional ingredients and toppings for mashed potatoes; simply choose based on your taste preference. Butter and milk are the most common and help to make the potatoes creamy and flavorful. Add in butter to your taste, 1 tbsp. at a time, mixing in until fully melted.For a creamier texture, add milk into the potatoes, 1 tbsp. at a time as you are mashing or whipping them. The more fat in the milk, the creamier the mashed potatoes will be. The milk should be warm to keep the potatoes from cooling too quickly. Taste as you go because too much liquid makes mashed potatoes soupy. Topping options for mashed potatoes include sour cream, as well as garlic either fresh or in powder form. Gravy, typically made with drippings from the meat being served alongside the potatoes is a common topping for mashed potatoes. Other topping options include chives, scallions and crumbled bacon. Season lightly with salt and pepper before serving as well.
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