How To Make Mashed Potatoes
Do you want to know how to make mashed potatoes that everyone will love? It isn’t nearly as difficult as you might think, even for those who are lactose intolerant. Starting with the right potato for this task is the first step, and probably the most important. Oddly enough, the standard Idaho baking potato will make for an excellent base to your creamy masterpiece. You can, however, use any type of potato for your first crack at how to make mashed potatoes. Begin by starting a large kettle or pot halfway full of water and a splash of salt on the stove. High heat will start it boiling nicely while you begin skinning and cutting your potatoes. The water does not have to be at a full boil before you add the potatoes, so don’t worry about that too much.
You want to wait until the very last minute before beginning the potato cleaning process, as their exposure to air can cause them to taint, making them brown in color and bitter in taste. This is a very important step in the how to make mashed potatoes process. If you like, you can submerge the cut potatoes in cold water as you finish with them and before they are added to the cooking pot. This will minimize the stress of the timing process. Pay close attention while peeling, so as to remove all of the eyes and deep spots on the potato. Next, you will chop the potato into one inch thick chunks, or as close to that as possible. This size will allow the potatoes to boil evenly.
Add them carefully to the hot water, as they may cause a splash and thus a burn. The potatoes should be completely submerged in the salted water. Cover the pot loosely, or with a small gap between the lid and the rim of the pot. As the potatoes start to boil, the starch can cause a bubbly rise and leave you with a burnt on problem to clean up. Letting air into the pot will reduce this effect. In this way, you are learning how to make mashed potatoes without making a big mess!
Within twelve minutes or so, you can check one of your potato chunks with a long fork. When the fork goes through without resistance they are ready. Don’t let them overcook, as this kills the flavor and texture of your finished product. Strain the potatoes into a colander in the sink, minding that you don’t burn yourself with the plume of steam which will arise. For 4 to 6 potatoes, you will want to add half of a stick of butter and about ¾ cup of heavy cream. If lactose is an issue, you can omit the butter and add 1 ¼ cups of non dairy creamer. Salt and pepper before whipping the potatoes to perfection.