Sunday, February 11, 2018
How to Cook Perfect Mashed Potatoes Every Time
Our family loves mashed potatoes. I used to think there was not such a thing as bad mashed potatoes but have found out, that sadly is not true. I have tasted super dry mashed potatoes; soupy mashed potatoes; bland mashed potatoes, gummy mashed potatoes, etc. Today, I am going to teach you how to make perfect mashed potatoes every time. My techniques will show you how to whip up a batch in no time that turn out fluffy, light and buttery!
Perfect Mashed Potatoes
6 lg. russet potatoes
1 box (32 oz.) chicken broth
1 c. milk
1/2 c. sour cream
1/2 c. butter
1/2 tsp. salt
1/4 tsp. pepper
First scrub your potatoes to remove all dirt. Next, peel your potatoes and cut them into uniform chunks. By cutting them all basically the same size, you ensure that the pieces get done all at the same time. If you cut your potatoes and they are all different sizes then some will be done, some might be mushy and others not quite done. Cut uniformly to get them to cook uniformly.
Place the potatoes in a pot. Pour in the chicken broth and add enough cold water to cover the potatoes. (Cooking your potatoes in chicken broth gives the potatoes so much flavor.) Turn your stove onto medium and bring your potatoes to a small boil and then turn to simmer and allow them to simmer for 20 minutes. Drain and return the potatoes to the pot.
In a small pot, put your milk, butter, salt & pepper. Turn the heat onto medium-low and gently heat them up. Stir often and don't let the milk scald. When they are slightly hotter than warm, pour them in with your potatoes. Adding them in warm ensures you will serve your family/guests warm potatoes and not cold ones.
Using a potato masher, mash up your potatoes thoroughly. Add in a dollop of the sour cream. Use your mixer to whip them up the rest of the way. But do NOT over-mix. Potatoes are made of starches and starches do not like to be overmixed. Just like you can overwork bread dough, the same is true of potatoes. Remember the gummy mashed potatoes I mentioned earlier. They become gooey from overmixing the potatoes. If they are too thick, add in a bit more of the sour cream. Using a mixer, mix on low until the potatoes are smooth, light, and fluffy. Serve immediately. Serve it like this or top it with some of my chicken and noodles, mushroom gravy or delicious chicken gravy!
I shared this recipe with the following blogs and link parties:
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