Tricks To Great Mashed Potatos?
Ok, I've been put in charge of making the mashed potatos for 30 people this Thanksgiving. What can I do to make sure they're the best, fluffiest, tasty, rib sticking, memorable taters anyone in m...
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Tyler Florence boils (simmers) whole unpeeled potatoes in half whole milk, half cream. I never would have thought of that. I guess it avoids a waterlogging problem. He used the cooking liquid in the mashed potatoes.
for fluffy potatoes I like to use a ricer or food mill. No lumps. add milk, or cream cheese, or sour cream after ricing, to the proper consistency. Very silky.
Don't use a food processor, and be careful with other blenders, it can cause the potato starch to change and the potatoes get "funny", like a starchy, gluey consistency.
I also like a little ranch dressing powder in mashed potatoes.
I had vanilla mashed potatoes at Michael Jordan's in Mohegan Sun. They weren't sweet, just had some scrapings from a vanilla bean pod. Didn't sound great but did taste really great.
They also make lobster scented mashed potatoes.
I really love mashed potatoes with parsnips in them. Cook and blend right with the potatoes. It's an old colonial thing.
My sister adds a few cloves of garlic to the boiling potatoes.
I've made au gratin mashed potatoes that were awesome. After making mashed potatoes, put in a 9X13 baking dish and top them with a mix of buttered crackers, crushed, and parm, and a dash of onion powder. The more butter, the more decadent. Return to a low oven and let the top crust up. Best of both worlds.
for fluffy potatoes I like to use a ricer or food mill. No lumps. add milk, or cream cheese, or sour cream after ricing, to the proper consistency. Very silky.
Don't use a food processor, and be careful with other blenders, it can cause the potato starch to change and the potatoes get "funny", like a starchy, gluey consistency.
I also like a little ranch dressing powder in mashed potatoes.
I had vanilla mashed potatoes at Michael Jordan's in Mohegan Sun. They weren't sweet, just had some scrapings from a vanilla bean pod. Didn't sound great but did taste really great.
They also make lobster scented mashed potatoes.
I really love mashed potatoes with parsnips in them. Cook and blend right with the potatoes. It's an old colonial thing.
My sister adds a few cloves of garlic to the boiling potatoes.
I've made au gratin mashed potatoes that were awesome. After making mashed potatoes, put in a 9X13 baking dish and top them with a mix of buttered crackers, crushed, and parm, and a dash of onion powder. The more butter, the more decadent. Return to a low oven and let the top crust up. Best of both worlds.
