Mashed potatoes
are a versatile side dish.
Mashed potatoes can be light and fluffy, smooth and creamy or ... lumpy. This comfort food can be prepared in a multitude of ways, from selecting the type of potato to alternating the mashing method to choosing a liquid to combining different flavors. No matter how you prepare them, your best version of mashed potatoes is a matter of taste.
The Tater
Different varieties produce different results. Russets and Yukon gold potatoes are high in starch and will mash fluffier than the waxy red or white. If the potatoes are boiled or baked and mashed with the skins on--sometimes called homestyle--each variety's skin thickness will alter the mashed consistency.
The Mashing Technique
There's more than one way to mash a cooked potato. Some cooks swear by the potato masher; others prefer the potato ricer or food mill for a lighter texture. Still others use mixers to whip air into the potatoes for a velvety result. Whichever method is used, the key is to be thorough--get those lumps out. If, however, you prefer lumpy mashed potatoes, always use a potato masher for the best lumpy results.
Seasonings
Potatoes can be so easily enhanced. Boil them in broth rather than water. Drizzle with butter or olive oil. Whisk with heavy cream, cream cheese, sour cream or ranch dressing. Stir in sauteed onions, garlic or shallots. Sprinkle in chives, rosemary, or Parmesan cheese. Top with nearly any kind of cheese or bacon. Mix and match.
Healthier Options
Mashed potatoes don't require full-calorie or full-fat flavorings. Use broth, olive oil, spices and low-fat dairy products for great taste without the guilt.
Tags: Mashed potatoes, potato masher