On the Side: Mashed Potatoes

Quick Tips

• Allow ½ pound of raw, whole potatoes per person when preparing mashed potatoes.
• Prior to boiling, cut potatoes into even pieces to ensure even cooking.
• A few drops of vinegar added to the water when boiling potatoes will help maintain their white color.
• Add a tablespoon of butter/margarine to the water or spread a thin coat of oil along the top edge of the pot to prevent the water from boiling over while cooking.
• If potatoes are overcooked before mashing, add an egg white. Whip the egg white until stiff, fold into mashed potatoes and bake in a casserole dish until golden brown.
• Adding warm milk, rather than cold milk, to mashed potatoes creates a very fluffy texture (warm milk in microwave).
• Add a pinch of baking soda with the milk and butter before mashing for fluffier mashed potatoes.
• Rather than covering hot mashed potatoes with the top of the pot, cover with a dish towel. This will keep the potatoes warm until serving. The towel will absorb moisture and keep the potatoes dry and fluffy.
• If expecting a large crowd for the holidays, prepare the potatoes ahead of time and place in the crock-pot on warm until ready to serve.
• Mashed potatoes can be stored in an airtight container, in the freezer, for up to 9 months.

Add Flavor

• Add minced garlic cloves and grated lemon peel to melted butter. Cook over low heat for 3-5 minutes. Blend with potatoes and milk.
• Add cream rather than milk to mashed potatoes.
• Blend a block of cream cheese with mashed potatoes.

Classic Mashed Potatoes:

• If leaving the skins on, scrub them well. Otherwise, peel potatoes.
• Small potatoes can be boiled whole, cut large potatoes in half or into quarters to ensure even cooking.
• Place potatoes in cold, salted water.
• Bring potatoes to a boil. Reduce heat and simmer for 10 to 30 minutes, until tender enough to pierce a fork through the potato. Time will vary depending on type of potato and size of potato pieces.
• Drain the potatoes. To reduce the excess moisture remaining in the potatoes, return to low heat for 1 to 2 minutes, shaking the pan to prevent potatoes from browning.
• The potatoes are now ready to be mashed with one of the following techniques:

Mash potatoes by using a potato ricer, potato masher, or an electric beater on low speed. Blend to desired smoothness.
Stir in softened butter (not melted) and then add hot milk. Only add 1/4 cup of milk at a time to control the amount that is added. Add milk until the potatoes are the desired consistency.

For more information on preparing and cooking potatoes, see All About Potatoes.