Perfect mashed potatoes
- linguafood Apr 10, 2008 03:23 PM
So I'm still trying to work this out... I generally drain the taters, leave them in the pot, add either milk or sour cream and butter, salt & pepper, and they're all lovely and velvety -- fast forward maybe 5 minutes, and I have something more closely resembling crumbly stuff.
Why is that? Do I need to use more butter? I'm neither frugal nor excessive with butter for mashers, as it remains an important ingredient....
Am I not putting them together right? Any hints are, as always, greatly appreciated. Even more so if they come within the next 10 minutes or so '-)
Lattelover is right. You can reserve some cooking liquid if you don't want to use too much milk, butter or sour cream. Also, heating the liquid with butter and herbs is another good way to get flavor well integrated & distributed without too much fat or over-working the potatoes into glue.
Probably needs more butter if you like them velvety, etc.
Personally I don't - so I never add anything & just give them a good mashing.
I always add melted butter before I add any dairy in order to really coat the potatoes in fat.
I've found that how you mash them is really really important -- perhaps more so than what you add to them. Hand mixers turn the potatoes gummy. The standard masher will make them crumbly. I have a feeling you're using a standard masher. The best tools I've found were a food mill and a ricer. The potatoes becomes very smooth, and I find that I don't have to add as much butter or cream to make it silky. And, of course, using the right type of potato. I like the general yukon golds.
I also wanted to add that cooking the boiling the potatoes in heavily salted water as opposed to plain water and salting them yourself makes a big difference too -- not so much as in texture but in taste.
Hey -- thanks all for your suggestions. I unfortunately am already done eating... but it'll be nice for the future. I added the butter first, then some sour cream & horseradish, mashed some more (yes, standard potato masher, as I heard a ricer can make them gluey), added a tad more butter -- they once again were great for ... 5 minutes (thank Evolution we're fast eaters '-), then became kinda dry again. Bummer. Next time, new try!