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Use starchy potatoes like Russets or Yukon Golds for the creamiest texture. They break down easily when cooked, resulting in a smoother mash.
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Cut the potatoes into uniform sizes so they cook evenly. This ensures that all pieces are done at the same time.
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Start with cold water and add salt to the water before boiling the potatoes. Bring them to a gentle boil to prevent the outsides from getting too soft while the insides are still hard.
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Be mindful not to overcook the potatoes. Once they're fork-tender, drain them immediately to prevent them from becoming waterlogged.
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Return the drained potatoes to the pot and let them sit on low heat for a minute or two. This helps any excess moisture evaporate, resulting in a fluffier texture.
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Warm your butter and cream (or milk) before adding them to the potatoes. This prevents the temperature change from making the potatoes gummy.
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Use a potato masher or a ricer for a smoother texture. Avoid using a food processor or blender, as they can make the potatoes gluey due to over-mixing.
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Season the potatoes generously with salt and pepper. Consider adding roasted garlic, herbs, or a bit of nutmeg for extra flavour.
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For extra creaminess, try adding a bit of sour cream or cream cheese to your mashed potatoes. They add richness without overwhelming the dish.
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By following these tips, you'll create velvety, creamy mashed potatoes that will be a hit at your Thanksgiving table!