To perfect your mashed potatoes, try this method.
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There is no wrong time of year for mashed potatoes.
She made the absolutely best mashies, as my family calls it.
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Alas, I never got her recipe, so I have no idea how she made them!
Missing my grandmother and her incomparable spuds, I decided to perfect the art of mashed potato making.
Much to my surprise, there was a single method preferred by the culinary pros I interviewed.
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Waxier potatoes like these take longer to break down than fluffier potatoes.
Chefs who prefer to boil their potatoes skin-on opt for fingerlings.
In fact, maintaining warm potatoes throughout the process is of utmost importance.
Those who prefer Yukon Golds recommend peeling and cutting the potatoes before boiling them.
Som advises extra care when cutting to yield relatively even pieces for even cooking.
Ensuring theyre dry before mashing gives the potatoes a light, creamy consistency.
Water is the enemy, Schafer agrees, so the drier the potatoes, the better.
They all agree that theres one piece of equipment to avoid when mashing: the food processor.
Maillet recommends one additional step for achieving a velvety texture.
Pass the puree through a fine sieve to further lighten the mash.
This can be repeated multiple times to make the puree silky smooth.
Muller swaps the milk for Mexican crema.
This adds a rich, velvety creaminess thats simply irresistible, she declares.
Thomas recommends roasted garlic, truffle oil, or shaved Parmesan cheese.
Simply put, yum!
