11 Mix-Ins To Revolutionize Your Mashed Potatoes

October 14, 2014 2:35 PM

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Of the three kinds of potatoes (starchy, waxy and all-purpose), you should aim for varieties that fall within the starchy (Russet) or all-purpose (Yukon Gold) realms. You should NEVER use waxy potatoes (i.e. red bliss, fingerlings, etc.). Starchy potatoes break down better, resulting in a creamier mash.

Your potatoes won't cook at the same rate if they're different sizes, meaning the larger pieces will be undercooked while the smaller pieces will be overcooked. This does not a creamy mash make. Start with cold water, bring it up to a simmer, and cook the potatoes until they're all uniformly done. (...

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