It’s been clicked on more than 20 million times.
Not just any sideswhat you love most are the classics, specifically mashed potatoes.
(Thats the equivalent of 30 million pounds of spuds!)
Simply Recipes / Photo Illustration by Wanda Abraham / Annika Panikker
She calls for Yukon Golds for their denser, creamier texture and natural buttery flavor.
(Russet potatoes have more starch, yielding lighter, fluffier mashed potatoes.)
Simply Recipes / Cambrea Bakes
Then Elise shares three tips for the best mashed potatoes:
1.
Simply Recipes / Cambrea Bakes
Start your cut potatoes in cold water so that they cook evenly.
The pan retains the heat."
You don’t need a ricer, mill, food processor, or other fancy tools.
Simply Recipes / Cambrea Bakes
The potatoes will get smooth with a potato masher as long as you follow the two tips above.
