To prepare for a huge Thanksgiving project I was working on several years ago, I asked friends & family about how big of a serving they prepared for every side dish.

This was the conversation with my Mom:

Me: How much stuffing per person?
Mom: ½ cup.
Me: Sweet Potatoes?
Mom: Hmmm… ½ cup.
Me: Harvest Rice Salad?
Mom: ½ cup, too!
Me: Mashed Potatoes?
Mom: 2 cups.
Me: Hahahahaha!

Clearly, as a family we are big fans. Huge, in fact! We must have an amazing recipe? Actually, we change it up a lot, but we always follow a few essential tips to ensure the tastiest, creamiest potatoes:

1. Start with cold water.
Peel the potatoes, if desired. Cut into even chunks and place directly into the pot of cold water. Once all of the potatoes are chopped and taking their cold bath, then bring the water up to a boil. This will ensure even cooking, rather than cooking the outside of the potato and leaving the inside hard.

2. When are they done?
The potatoes are done when they can be smashed with a the back of a spoon or fork. If you like a lumpier Mashed Potato, going a bit more el dente is fine, but if the goal is smooth and silky, you will want them soft. Drain the potatoes well before the next stage.

3. Creamy, Lumpy or Glue-like?
Over-beating or mixing the potatoes to oblivion will not result in a creamier potato, but rather a gluey, strange pile of blob as the starch in the potatoes becomes overworked. This has happened to me and I sometimes salvage them by making Potato Pancakes. But, patties of mashers are not the goal of course, so instead simply avoid mashing too much.

Lumpier potatoes are easier than creamy, because you are typically compelled to stop mashing sooner. Regardless, the best way to make them creamy or lumpy is to select the perfect mixing devise. Everyone has their preferred method, but avoid a food processor, blender or handheld immersion blender. In general, my favorite mashing tools are the cheapest and involve mostly my own elbow grease… or a buddy who is lurking in the kitchen ready to assist.

I have had luck with the following mashed potato tools and I put them in order of my preference, with links:

• a simple potato masher I recently upgraded from plastic to all metal. Something about smashing burning hot potatoes with plastic creeped me out.
• Potato Ricer This device is helpful for squeezing excess liquid out of cooked greens, too!
• Food Mill
• Wire Whisk This works best if your potatoes are tender, soft or you want to make lumpy mashers.

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For the following, I have had some gluey experiences with these methods, but I have also had creamy deliciousness, too. Your call:

• Electric Hand Mixers 
• Stand Mixer (nice for giant batches of potatoes, watch that they don’t over mix)

4. Flavor them up!
Beautiful flavor can often make up for potatoes that weren’t what you were hoping for. Whenever possible, warm the ingredients prior to adding. These are a few of my favorite add-ins:

• Melted Butter
• Brown Butter
• Warm Cream or Half & Half*
• Stock: turkey, chicken, vegetarian or ‘no-chicken’ broth
• Garlic (raw or roasted)
• Fresh herbs such as parsley, sage, rosemary and thyme (in general I avoid basil, mint, and cilantro for this application)
• Lemon zest
• There are so many more options… such as chopped kale or shredded veggies, mustards, cheeses, etc.  Get creative and share your favorite combinations in the comments below!

5. Bonus Tip
Does the type of potato matter? I believe there are certainly starchier and creamier potatoes, but just like people each one lends its own unique flavor and texture to the experience.

I tend to do russets, because that is what I grew up with, but thinner skinned yukons, reds, and goldens all make a delightful masher, arguably, better than the russets that I normally use. I believe the hearty skin on the russets should be peeled, but I usually skip peeling if the potato is thin-skinned.

My sister and I made Purple Mashed Potatoes one year. The best part was how the color on the plate next to the drab starchy sides and beige turkey made the experience so much more exquisite! I highly recommend giving them a try soon for your most colorful T-day ever.

6. Got leftovers?
Technically leftover mashed potatoes are  a rarity in our home. But, Shepherd’s Pie and Potato Pancakes occasionally appear when we do manage to make too many potatoes.

What are your Mashed Potato tips? I know I hit just the tip of that fluffy pile of advice, so please enlighten all of us with your insightful comments below.

Cook seasonally. Eat consciously. Live well!
In gratitude,

Lilly

 

*Yes, any milk, including skim milk can work in theory, but if flavor is what you are after go for a bit more fat. At least whole milk, please!? If you are feeling nervous about fat, chicken or vegetable stock is probably a better route for adding flavor.