Boil water, cook potatoes, drain and mash. Easy right? But have you ever made them and they were really thick and gluey tasting? That’s where the science comes in. Did you know that…
Over whipping mashed potatoes, causes the cells inside the potatoes containing the starch molecules to be released. This forms a paste-like substance, and you get gluey potatoes.
Here are the steps to perfect mashed potatoes:
- Boil potatoes until tender, drain completely.
- Put back in pot and over low heat, let any excess moisture evaporate off (about 1 minute).
- Mash potatoes first by using a flat masher or potato ricer, next add your flavorings (cream, butter, seasonings), then combine everything with a hand mixer. Whipping just until flavorings are combined. Remember not to overdo it.
Now that you know what to do, try them for yourself!
Perfect Mashed Potatoes
- 1 1/2 lbs Yukon Gold potatoes peeled and quartered length-wise
- 1/2 tsp salt
- 4 Tbsp heavy cream
- 2 Tbsp butter
- 1 Tbsp milk
- Salt and Pepper
- Add potatoes to a large pot and add enough water until potatoes are covered. Add 1/2 teaspoon salt to the water. Bring to a boil, reduce heat and simmer, covered, 15-20 minutes, or until done ( fork can easily be poked through them). Drain, put back in pot and over low heat, let any excess moisture evaporate off (about 1 minute). Set aside.
- Warm cream and melt butter, together, either in microwave or in a pan on the stove.
- Put hot potatoes into a bowl, and using a hand potato masher mash until no lumps are left. Slowly pour in cream mixture, stirring with a wooden spoon until combined and smooth. Remember not to over whip them, or they will become gluey. Season to taste.
Cover your perfect mashed potatoes, with the perfect gravy: Balsamic & Herb Gravy