I just have to take a deep breath, relax and then I can calmly plan for my menu.
This year my planning ahead has led me to thinking about potatoes, specifically mashed potatoes. They are always a favorite and they partner well with the ever popular sweet potato.
My plan here is to share a few tips to assist you when preparing your potatoes for the best mashed potatoes ever.
Mashed potatoes are delicious but if they are over-cooked, over-mashed, and over-stirred they are a gluey mess.
Keep these tips on hand when your begin your prep.
- Choose russet potatoes -- they have less water content and will make fluffier mashed potatoes.
- Keep HOT: the key to light and fluffy mashed potatoes is keeping the potatoes hot when mashing and adding ingredients.
- Cut potatoes in large chunks and cook in salted water just until done (done is when they can be pierced with a sharp knife and not break apart). If they start to fall apart they are overdone, not good. So keep an eye on them when cooking.
- Mash potatoes over low heat and stir in "hot" milk to the mashed potatoes, herbs, butter, or whatever you like. They are not ready to be placed in their serving dish.
- The mashed potatoes can be chilled and re-heated in the oven or microwave, top with butter, cheese, or other topping if desired. AVOID stirring them when reheating. This will make them gluey.