I take mashed potatoes very seriously and I can’t imagine a holiday without them. They’re the one thing that I ask my mom to make each holiday! Here are some tips for the perfect mashed potatoes!
- Use two types of potatoes
Combine a fluffy russet with a waxy yukon. Giving you the best of both worlds, potatoes that are creamy, luscious, and fluffy!
- Dry them out a bit
Once the potatoes are cooked and before you add or mash anything, let them sit for a moment in the hot pot so that excess water evaporates.
- Infuse with dairy
If a smooth but flavorful mash is your priority, gently heat your favorite herbs in milk (or buttermilk) and infuse it with flavor before adding it to the mash.
- Add mayonnaise
You don’t need a lot, just a couple of tablespoons. It doesn’t really add any flavor, but acts as an emulsifier, marrying moisture and fat for the creamiest, most luscious bowl of mashed potatoes you’ve ever eaten.
- Add MSG
Just a tiny bit of monosodium glutamate adds a pure hit of savory goodness that just makes things taste better.
- Add a whole lot of jarred onion dip
Not homemade onion dip, but a jar of room-temperature french onion dip. Add 1/2 cup of dip for every 2 lbs of potatoes and 1/2 cup of butter works best.
- Never use a food processor
Fast moving blades are the death of the mash, as they obliterate the starch molecules, turning your mash into a pile of glue-like glop. If you crave smooth taters with no lumps, use a ricer.
- Mash some roasted garlic in there
Unlike raw garlic or even sauteed garlic, roasted garlic melts right into the spuds, spreading its deeply sweet flavor throughout the mash.
- Top with crunchy bits
There is no reason green beans should have all the fun. Top your mash with garlic chips, fried turkey skin, bacon fat sage leaves, or even French’s fried onions.
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