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Quickly cooking peeled, diced potatoes, then letting them dry slightly, will give you consistently light mashed potatoes.
- 1 pound Yukon Gold potatoes
- 3 tablespoons kosher salt plus more to finish
- 8 whole black peppercorns
- 3 sprigs thyme or 1 sprig rosemary
- 1/2 cup (1 stick) chilled unsalted butter, cubed
- Freshly ground black pepper
Fill a large pot halfway with cold water. Peel potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10–15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5–10 minutes.
Meanwhile, heat whole milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.
Pass potatoes through the smallest disk of a food mill along with butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
Nutritional Content10 servings; 1 serving contains: Calories (kcal) 305.1 %Calories from Fat 42.0 Fat (g) 14.2 Saturated Fat (g) 8.9 Cholesterol (mg) 42.9 Carbohydrates (g) 40.6 Dietary Fiber (g) 3.5 Total Sugars (g) 2.9 Net Carbs (g) 37.1 Protein (g) 4.6 Sodium (mg) 197.2Reviews Section
How to Make the Fluffiest, Creamiest, Smoothest Mashed Potatoes
People have strong feelings about mashed potatoes. This almost universally loved side dish requires just a few basic ingredients and doesn&apost call for any difficult techniques or a lot of time. The end result should be fluffy, creamy, and smooth no lumps, and nothing gummy or watery please. To achieve the best mashed potatoes every time, follow these expert tips. Know that potato type does matter and small changes, like using a different tool or how you cut the potatoes, can make a big difference, too. Here we&aposve compiled all the pro secrets you need to know, plus some tips for customizing your mash, including a creamy vegan recipe.
My Mashed Potato Journey
As the mashed potato czar for my hungry crew, I&rsquove always felt pretty solid (humble brag) about my MPG (Mashed Potato Game). Potatoes, dairy, salt, and pepper, done. That is, until a few weeks ago, when my eyeballs landed on an Instagram pic of a pot of potatoes boiling away in a broth and herb-packed pot.
So down the rabbit hole I went. After some testing, I came up with a new (to me) mashed potato concept: flavors (broth + garlic + herbs), then MORE flavors (sticky sweet roasted garlic + some tangy sour cream), then some additional flavors (chives/parsley, etc.). Where have you been all my life, these particular garlic and herb mashed potatoes?? Is what I said after bite number one. And is what I&rsquom betting you&rsquoll say, too.
Good to know right off the bat
These garlic and herb mashed potatoes come together pretty fast and store well in the fridge, so you can even make them a day or so ahead and reheat, if needed. (Go ahead! Let those herbs and garlic get to know each other.)
They also make kid-friendly leftovers when squished into fritters and fried in a little glug of olive oil in a hot skillet. Pat them with a little cornmeal first if you go that route, or don&rsquot. They&rsquoll be delicious either way.
Don&rsquot have these exact herbs on hand? Don&rsquot fret. Use whatever you&rsquove got. Basil! Tarragon! Rosemary! Thyme! All roads lead to Rome on this one, if Rome is a bowl of the most delicious garlic and herb mashed potatoes you&rsquove ever tasted in your life.
More than just a side
While these herby mashed potatoes will stand up next to a steak any day, they also make a great nest for stew-y dishes like meatballs or chicken and dumplings, or a flavorful topping for shepherd&rsquos pie.
Another idea: build a hearty open-faced sandwich. Slather a spoonful of these flavor-packed potatoes on a toasted slice of crusty bread and top with turkey or roast beef for a seriously satisfying lunch bite.
Lots of ways to make these garlic and herb mashed potatoes your own
This recipe turns up the volume on the herbs without giving you a salad to chew. However, if you&rsquod like more texture in this dish&ndashsomething more akin to an Irish colcannon, say&ndashyou can mix in a handful of chopped parsley at the end.
Pressed for time? Skip the roasted garlic and sauté a few minced cloves in butter instead, then fold these in after mashing. You&rsquoll trade a sweet, mellow garlicky flavor for something more assertive&ndashbut it&rsquoll be just as yummy, I promise.
Recipes That Could Use Mashed Potatoes!
Lipton Onion Soup Recipe
Southern Fried Pork Chops
Swiss Chalet Chicken Sauce Gravy
In a large pan, boil potatoes with salt until tender, 20-25 minutes.
Drain water, and add remaining ingredients.
Mash until smooth with a potato masher. Do not whip continually with a beater, or the potatoes will get gooey and starchy as the gluten breaks down.
Note: You can turn these potatoes into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
You can turn these potatoes into garlic onion mashed potatoes by adding sauteed onions and roasted garlic to your taste while mashing.
For another tasty dish try adding shredded Cheddar cheese and cooked broccoli pieces.
With a name like that, it’s not immediately clear how to use a ricer. So, what exactly is a potato ricer used for? Also known as a ricer, it’s a nifty little tool that’s used to process potatoes by forcing them through a metal canister punctured with small holes. It may look like a garlic press, but it’ll help you create the smoothest mashed potatoes you’ve ever mashed, without over-processing them. Seriously, it’s the best tool to mash potatoes.
What does a ricer look like? Well, it’s hard to explain — so we’ll just show you.
When it comes to the best ricer for mashed potatoes, we recommend the Bellemain Stainless Steel Potato Ricer ($18.95, Amazon). The stainless steel frame is easy to clean, plus it comes with three interchangeable discs for varying levels of fineness.
Fluffiest Mashed Potatoes
These creamy, fluffy, kid-friendly mashed potatoes get their texture from butter, milk, and a touch of sour cream. If you’re looking to try something just a little different, try replacing a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of vitamin K, some vitamin C, and B vitamins. For the fluffiest, lump-free potatoes, it’s worth investing in a food mill or potato ricer. You won’t be disappointed with the results.
- 4 pounds russet potatoes, peeled and cut into 1-inch cubes
6 tablespoons unsalted butter
1/2 cup 2% reduced-fat milk
1/2 cup reduced-fat sour cream
1/2 teaspoon kosher salt
1/2 freshly ground black pepper
1. Cook potato in boiling water to cover 15 minutes or until tender. Drain.
2. Press potatoes through a food mill or potato ricer into a large bowl. Add butter, stirring until melted. Stir in milk and remaining ingredients.
Yield: 16 servings (serving size: 1/2 cup). CALORIES 146 FAT 5.5g (sat 3.5g, mono 1.2g, poly 0.2g) PROTEIN 2.5g CARB 22.2g FIBER 1.9g CHOL 16mg IRON 0.3mg SODIUM 74mg CALC 31mg
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal , a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food , features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
Recipe from The Complete Robuchon (Grub Street, £25.00)
For successful mashed potatoes, salt the cooking water when it is still cold and salt the finished purée carefully. If you can, use a food mill or potato ricer instead of a blender or food processor. When the potato has gone through the ricer, put it in a saucepan over a medium heat and turn it vigorously with a wooden spatula to dry it out a bit. Stir in the butter first and the whole milk later. Finish mixing with a whisk for a lighter purée.
Preparation: 15 minutes
Cooking: 35 minutes
Ingredients: 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled
250 g butter, diced and kept well chilled until use
1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper.
5. For an even lighter, finer purée, put it through a very fine sieve before serving.
Fluffiest Mashed Potatoes
My mashed potatoes are never as light and fluffy as I’d like. What’s the secret?
Actually, there are three secrets: the right taters, the right technique, and the right tool.
1. The taters: High-starch varieties, such as russet and Idaho, give the fluffiest results because of the way their starch behaves during cooking. The microscopic starch granules in these potatoes’ cells separate and swell as they sponge up moisture that’s naturally present in the potato as a result, the cooked potatoes’ texture seems dry and fluffy. The starches in medium- or low-starch varieties such as Yukon Gold and red potatoes, on the other hand, tend to stick together, giving them a denser, moister texture that becomes creamy (or even sticky) when mashed.
2. The technique: Dry out the potatoes, and add the fat before the liquid. Waterlogged potatoes will give you a gummy mash, so if you cook the potatoes by peeling and boiling them, then you should return the potatoes to the pan after you’ve drained them and mash them over low heat, letting the potatoes dry out for a few minutes. Or use a cooking method that prevents the potatoes from sopping up too much water in the first place: steaming, for example, or boiling the potatoes whole in their skins. Then, after you’ve mashed them, stir in the butter—the fat will coat the starches and help prevent them from absorbing additional moisture when you add the milk, cream, or other liquid.
Since there are basically two different recipes depending on your mixing tool (see below for which to pick!) we’ll just get you started and then let you use the recipe to whichever option you pick on your own.
Start off by peeling and cutting your potatoes. They need to be in small, 1 1/2″ pieces. Make sure they are all the same size so they cook evenly. Drop them into a 4-6 qt. pot and add cold water until they are covered. Sprinkle 2 teaspoons of salt on top. Let the water begin to boil, then turn it back down to simmer. After 20 minutes of simmering, drain them to reduce moisture and then put them back into the pot. Now, you’re ready to follow the recipe depending on whichever option you choose.
Best Fluffy Garlic Mashed Potatoes
This garlic mashed potatoes is the ultimate potato dish for your next meal or spread. It is light, buttery and fluffy. And I got you covered with loads of tips for the perfect mashed potatoes Every.Single.Time.
I love potatoes in any form. I’ve pass that trait down to my kids too. And our favorite potato dish with a meal would be this perfect fluffy garlic mashed potatoes. I admit I had some failed attempts at making the best potato dish in the beginning. They were gummy or hardly edible. And I tried the store bought varieties too. But no, I prefer my gummy versions way better.
Until I came across this recipe here. I worked on it and it gives me the creamiest, fluffiest, lightest mashed potatoes every single time. This is great on a Thanksgving table with a delicious gravy to pour on. We don’t need a special day to make spuds and in our household it features almost weekly.
We love to eat our curries on a bed of this fluffy mashed potatoes. My kids would build little potato volcanoes and fill it with gravy and watch the lava spill out.
Tips to make the perfect fluffy mashed potatoes
These are tips that get you the perfect mash every time. It doesn’t take long and don’t skimp on these steps.