Mashed Potato Article
Any thoughts on this article about preparing mashed potatoes? It suggests potatoes cooked after being peeled and cubed absorb less water than unpeeled whole potatoes. Also, that grid pattern mashers are better than the traditional wavy ones.
I like Anthony Bourdain's method where he cuts russets in half lengthwise, boils them, and then peels.
Very interesting article. Personally, I never bought all that science behind making mashed potatoes and this article really shows that mashed potatoes aren't all that hard. I also agree with the writer, I don't want chunks in my mash; when I'm eating a relatively smooth and creamy dish I don't want to suddenly have to start chewing little bits.