Mashed Potatoes
Learn How To Make Mashed Potatoes From Scratch! Easy mashed potatoes recipe! Simple to make!
I cook my mashed potatoes by placing them in salted, boiling water. I learned the cooking method years ago from various cook books and my mashed potatoes are always perfect! Some people frown upon this method and prefer to place the uncooked potatoes in a pot of cold water, but renowned chefs Jamie Oliver and Heston Blumenthal both put their potatoes into boiling water, so it’s simply a different method of boiling potatoes. In fact, old Betty Crocker cook books actually have mashed potato recipes using this cooking method.
When making mashed potatoes, hand mashing or using a food mill or potato ricer is the preferred method. I’ve never done it that way and my potatoes have always turned out great, but I’m careful not to over beat them or the result will be gummy potatoes, so use your discretion when choosing the method. It’s also important to drain potatoes thoroughly after boiling, as excess water can result in sticky potatoes. After draining, I return the potatoes to the pot and toss them gently over low heat, to dry any excess water.
When making many side dishes for a meal, like Thanksgiving, Christmas or Easter, I usually make my mashed potatoes first, transfer them to the serving bowl and pop them in the microwave out of the way. This way, there’s one less pot on the stove, so everything else has room to cook and my potatoes are already done. Just before serving, I reheat the potatoes. Stir the potatoes gently, then turn the microwave on high and heat for 1-2 minutes and gently stir again. Repeat heating and then stirring, until the potatoes are heated through. I’ve done this for many years and my potatoes always come out great and with no rushing around at the last minute.
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