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November 19, 2018

Mashed potatoes are pretty basic, but you might need tips for making the best mashed potatoes ever. When you’re working with potatoes, salt, butter, and cream, the little things make a big difference. 

1. Use Yukon Gold or Russet Potatoes
Choosing the right potato variety for mashed potatoes is key. These are the best potatoes for mashing, without a doubt. For fluffy mashed potatoes, starchy potatoes like Russets or Yukon Golds work best. Or even better, use a combination of both.

2. Boil Your Potatoes in Large Pieces
If you cut potatoes small, water more  easily makes its way inside the potatoes. More water means more liquid, and less flavor in the final product. If you really want to protect your potatoes taking too water, boil them with the skins on, and remove them after the potatoes have cooked.

3. Keep Your Potatoes Hot
For an undeniably creamy taste and texture, potatoes must not cool before mashing—you want to start getting mashing them as soon as they've been boiled and drained. Use your dish gloves to handle them right out of the pot to avoid burning your hands.

4. Add Fat First
You need to add fat (in this case, lots of butter) to potatoes before adding any liquid. This makes sure the texture of the potato remains firm before being softened by all that cream.

5. Taste Constantly
If you only salt once in this process, your mashed potatoes will suffer. Making sure the seasoning reaches the entirety of your dish. You're going to need to use plenty of salt—starchy and fatty foods need a lot of it to stand out.

6. Don’t Add Your Liquid All at Once
Your potatoes won’t be able to absorb all of the liquid you add to them at once. Work in smaller pours to help them soak up all that creaminess, avoiding watered down mashed potatoes.