posted:Nov 22 2011, 4:16 PM
Having trouble perfecting your homemade mashed potatoes for Thanksgiving? Too watery or too dry? Not enough flavor? Here's our guide to how to prepare potatoes for mashing, all the different kinds of potatoes and what ingredients to add to them to make them the perfect consistency.HE BEST EVER MASHED POTATOES by Sarah Phillips © 2000 Sarah Phillips baking911.com
Yukon Gold Potatoes make the very best ever mashed potatoes. I make this recipe every year for Thanksgiving and I am never disappointed. You can make these ahead several days and store in the fridge. For more information about potatoes, see the Potato Primer.
5 pounds Yukon Gold potatoes, cooked and mashed (see below)
1 stick (8 tablespoons) of butter (or more to taste) cut into bits
1/2 cup milk, scalded
salt and ground black pepper, to taste
1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potato is easily pierced with a sharp knife.
2. Process the hot potatoes immediately through a ricer or food mill into a heavy bottomed large saucepan. The potatoes will peel themselves when pushed through a ricer or food mill !!
You can also peel them with a hot mitt and mash them with a fork or wire masher (never, never ever use an electric mixer).
3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.
4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees F.
Keep refrigerated for about 3 to 5 days. Mashed potatoes do not freeze well.
QUESTION: My recipe for mashed potatoes instructs to "boil until tender and peeled". It doesn't say to peel and then boil until tender. What do I do?
SARAH SAYS: Potatoes can be boiled with the skins and then peeled when tender. A potato ricer will rice the insides and leave the peels. (Make sure you clean out the peels with a fork after every potato pressing). Or, simply cut the potato in half, then scoop the pulp from the skin with a serving spoon.
Lump-free gravy making tip:
Flour can be used as a thickener. Heat gravy being used to thicken. Keep on stovetop in a slow simmer. In a small bowl, blend 1 to 2 tablespoons flour thoroughly with 1/2 cup of gravy (make sure you get a lot of the fat). Make a thick paste. Whisk paste slowly into gravy on stove. When done, make sure liquid comes to a slow boil; flour needs at least five minutes of cooking time to thicken before deciding to add more flour if the gravy is not thick enough. Stir constantly so gravy doesn't burn; reduce heat if necessary. Strain gravy after cooking if lumpy. (In sweet mixtures, combine flour with sugar before hot liquid is added. )
Substitute the butter with earth Blanace Soy butter and the Milk with whole or 2% Lactaid or Soy Milk