10 Rules For Perfecting Mashed Potatoes

Mashed potatoes are one of the most common garnishes out there. It has many variations and goes very well with a large number of recipes that we can make in different contexts, from family gatherings to special celebrations.

Although at first glance it seems very easy to prepare, the truth is that it requires good technique and some tricks to make it delicious and perfect.

If you can’t get your mashed potatoes to have a smooth and creamy texture, as well as a good flavor, don’t worry, below we will share the 10 rules that will help you perfect it.

Some facts about the potato

The potato is a source of carbohydrates. Therefore, this food can help you obtain the necessary energy to carry out the different activities that you propose. According to data published in Critical Reviews in Food Science and Nutrition , it is a food that provides:

• Antioxidants
• Dietary fiber.
• Vitamin C and B complex.

• Essential minerals, such as potassium.

Choose the right type of potato

Although you may not always notice the difference at first glance, you should know that there are three different types of potatoes: starch, wax, and all-purpose.

If you want a creamy and smooth mashed potato or potato, choose potatoes from the starchy category, such as russet potatoes. Starch grade potatoes break easily, making the puree creamier.

If you can’t find starch-type potatoes, you can go for the all-purpose ones.

Cut the potatoes into pieces of equal size

Different size potatoes will cook at different speeds. Therefore, larger parts will take longer, while smaller parts will take less time.

The result of the puree will not be as good as when it is made with potatoes of equal sizes. Try to cut the potatoes into similar pieces  so that they all cook the same way and the puree is a uniform consistency.

Remove excess moisture

There are different ways to ensure that your mashed potato will make a fluffy, smooth batter. One of many tricks is to drain the potatoes well and return them to the pot while the stove top is hot.

Cook the potatoes for a couple more minutes and make sure all the excess moisture has evaporated. Too much moisture can make mashed potatoes watery or soggy.

Use a potato rice cooker or masher

Avoid using a blender, food processor, or hand processor. Starch breaks down when mixed and pounded too much, resulting in a sticky mixture. So opt for tools like a potato rice cooker or masher, which are a bit more labor intensive, but help you get good results.

Don’t mix the potatoes too much

Despite using a hand tool to mash the potatoes, it is important to avoid mixing them too much when adding the heavy cream, cream, or butter.

Beating potatoes too much to incorporate these additional ingredients can also ruin your mash. It is best to do it gently.

Don’t add too much cream or cold milk

When adding heavy cream or milk to the puree, do it little by little and in moderation. Also, keep the potatoes hot so they can absorb the liquid easily, as this reduces the need to overmix it later.

Don’t add too much liquid if you want a perfect mashed potatoes

Although you can add heavy cream, milk or mayonnaise, among other ingredients, to mashed potatoes, avoid over-wetting the potatoes so that they are not watery. The only way to remedy this would be to add more potatoes.

Use just a little butter

Chefs recommend using half a pound of butter (200 g) for every pound of potatoes to achieve a balance between the two ingredients. This right measure will help to achieve a smooth and delicious mashed potatoes.

Don’t forget the salt … but use it sparingly

When putting the potatoes to cook, do not forget to season the water just as you do with the pasta. In this way, the potatoes absorb the seasoning and are comfortable once they are mashed. Keep in mind that no butter or other ingredient will be able to give your puree as much flavor as when you season it from the beginning.

If you want to find out about the composition of food, consult: BEDCA

Don’t wait until the last minute

Like many other foods, mashed potatoes taste better when freshly made and may not taste as good when eaten reheated. A good option is to prepare the ingredients the day before; thus, the day of consumption will only be to boil, marinate and mix.

You know … apply these simple tricks and you will have a rich, healthy and creamy mashed potatoes!