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How To Make The Creamiest Mashed Potatoes

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Mashed potatoes are a must, especially when it comes to the holidays. It’S basically the side dish that keeps on giving. Am i right surprisingly, there are quite a few mistakes when it comes to mastering the art of mashed potatoes. We went through about 20 pounds of potatoes to bring you the ultimate creamy super smooth, mashed potatoes, they’re seriously, so good you’re gon na want to lick the plate, there’s two types of potatoes, starchy and waxy for mashed potatoes. You want to start your potato. A potato with higher starch and low moisture will yield a fluffier inside we’re using Yukon Gold, potatoes, they’re actually somewhere in between a starchy and a waxy potato they’re harder to over mash and have a foolproof creamy texture. We’Re gon na peel the potatoes before boiling some people like to leave the skin on their mashed potatoes, which creates a little bit more texture, but four, really creamy silky, smooth mashed potatoes with a uniform texture. It’S gon na work a lot better with the skin off quick tip to keep your potatoes from discoloring and oxidizing as they set out place them in a bowl of cold water. While you work after you’ve filled your potatoes cut them into 1-inch cubes. This way, they’re gon na cook more quickly and evenly add your potatoes to a pot of cold water and add a very generous pinch of salt. This is gon na help build the layers of flavor as the potatoes cook, which means you’ll need less salt down the line. Now we’re going to bring the potatoes to a soft boil over high heat once you’ve reached a soft boil, reduce the heat to low and simmer for about 12 minutes. You’Ll know your potatoes are ready for mashing when they’re fork tender go ahead and remove the pot from the heat and drain the potatoes through a colander. At this point, you’re actually gon na place the potatoes back in the pot over medium-high heat and stir them around. For two to three minutes: that’s just gon na release any excess moisture. At the end of this, the potatoes should be super dry when it comes to mashed potatoes, most people use a potato masher or even a fork. Some people use a potato ricer for a more uniform texture, which were also really big fans of. If you don’t have any of those tools and want to get a similar result, you can use a fine mesh sieve place. The boiled potatoes in the sieve and use a spatula to gently push them down. I’M not gon na lie. This definitely takes more muscle and is more time consuming, but the potatoes are gon na, be so silky smooth and beautiful. It’S really worth the effort. Whatever you do do not use a food processor or a hand mixer. This is gon na overwork the potatoes, creating a gummy leg paste and, let’s be real. No one wants that. Now it wouldn’t be mashed potatoes without adding some butter. You want to use unsalted butter because it allows you to control the amount of salt in your mashed potatoes. We made so many variations of mashed potatoes and taste tested all of them. We tried cold butter, milk, melted, butter, sour cream, cream cheese, heavy cream and, after all, that we decided to stick with melted butter and heavy cream. Well, some people do like sour cream and cream cheese. We found that the flavor really stood out and took away from that uniform consistency and texture that we were looking for quick tip. You always want to add your butter before adding any cream or milk. This is gon na ensure that the texture of the potato remains firm before being softened by all that cream. If you add your butter and your cream all at once, it’s gon na create this really soupy texture, whereas if you go gradually, it’ll be nice and smooth and creamy so remember how we talked about building flavors. This is another time where you’re gon na season. It would solve add your heavy cream to a small saucepan over medium-high heat. This is also the moment when you can enhance the flavor of your mashed potatoes, we’re gon na add some rosemary sprigs and garlic, but you can get creative with other herbs and ingredients as well bring the heavy cream mixture to a simmer once simmering. For a few minutes and that cream is getting really infused with flavor you’re gon na strain out the garlic and the rosemary through a sieve and then add just the cream to the potatoes little by little until they’re, fully incorporated. Remember, if you add all the heavy cream at once, it’s just going to become a soupy mess. As you fold the heavy cream into the mashed potatoes you’re gon na see this really smooth texture start to come together. I mean it’s so beautiful. It’S that easy, your potatoes are finally ready to serve so because it’s tasty we’re gon na top it with more butter. We’Re also gon na add some freshly ground black pepper chives. You can really experiment with your toppings, but this is a pretty classic preparation or if it’s that special time of year pass the gravy baby, I mean come on: what’s not to love and there you have it. The creamiest mashed potatoes, you’ve ever laid eyes on, or in our case our taste buds. It’S like luscious they’re, really they’re luscious, mashed potatoes, they’re luscious. That’S only what it is grab them boy like I have we I mean we ate so many of them. So many

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