Mashed Potatoes

When it comes to a popularity contest, there’s very little that can compete with a mound of mashed potatoes. From a culinary and global perspective, this dish represents the ultimate comfort food. Unfortunately, many people whose taste buds long for this humble dish have been sorrowfully disappointed when faced with a bowl of heavy glop. For such a simple dish, mashed potatoes have continued to elude even the most venerate of cooks.

The only ingredients to mashed potatoes are potatoes, milk, and butter. To make the perfect dish of mashed potatoes, you need to start with the right potato. The best variety for mashing are those with a high-starch and low-water content, such as Idaho russets and Yukon golds. The other two basic ingredients, milk and butter, should be warmed to room temperature before adding to the hot, cooked potatoes. You should gradually add just enough of these ingredients as you’re mashing the potatoes until you've reached the texture you desire.

You should always start cooking your potatoes in just enough cold water to cover them. After you’ve brought the water to a boil, cover the pot and reduce the heat. When the potatoes are tender, you should immediately drain them and allow the potatoes to steam in the warm pot to remove any excess water. Once this is done, they are ready to mash. How you mash your potatoes will affect the texture of your dish. A potato-ricer is the ideal utensil to use. However, with practice, you can achieve equal results using a wire-masher. If you opt for an electric mixer, use the lowest speed to resist over-mixing.