Technique

Smash Hits!

How to get luscious mashed potatoes every time
Smash Hits!

Quick, easy, and oh-so-satisfying, mashed potatoes are a holiday must-have. From grandma’s recipe to gourmet versions (with all the creamy-smooth and chunky-thick variations in between), a few rules and tools can make all the difference in how a mashed-potato recipe turns out. Read on for recipes and tips that guarantee splendid spuds.

3 Tips for Success

1. Choose high- or medium-starch potatoes such as russet, Yukon gold, Dutch yellow, and purple potatoes. Low-starch potatoes tend to contain more moisture and can get sticky when mashed.

2. Don’t overmash. Too much mashing or mixing can make potatoes gummy. Never mash potatoes in a food processor.

3. Warm up add-ins such as milk or butter before mixing them into potatoes. This keeps the potatoes piping hot and prevents overmixing.

Tools of the Trade
Potatoes can be mashed with everything from a spoon to a food mill. Here, a roundup of what each tool can do.

Tool  Wooden Spoon
Best for  Chunky smashed and skin-on mashed potatoes.

Tool  Potato masher
Best for  Fluffy mashed potatoes that still have some texture.

Tool  Potato ricer
Best for  Velvety smooth and creamy potatoes.

Tool  Food mill
Best for  Large batches of ultrasmooth potatoes. Potatoes need not be added one by one.

Tool  Handheld electric mixer
Best for  Whipped potato recipes that call for lots of added fat and liquid.

DIY: Awesome Add-Ins
Whip up your own mashed potato creations with these inspired additions.

• olive oil, truffle oil, garlic oil, nut/seed oils
• buttermilk
• ricotta, cottage, or cream cheese
• prepared pesto
• horseradish
• mustard
• chopped fresh herbs such as parsley, cilantro, rosemary, basil, thyme
• lemon zest
• roasted garlic
• caramelized onions
• steamed, chopped greens such as spinach, Swiss chard, kale, or cabbage
• minced chipotle chiles in adobo sauce
• wasabi paste

December 2011 p.36

get the recipes

Horseradish Smashed Potatoes

Horseradish Smashed Potatoes

If you can’t find fresh horseradish, substitute 2 tablespoons of prepared horseradish.

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Duchesse Potatoes

Duchesse Potatoes

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Duchesse potatoes are egg- and cheese-spiked mashed potatoes that are piped into swirly shapes using a pastry bag, then baked in the oven so you get a crispy exterior and a creamy interior. They’re great for a crowd because the potato mixture can be made up to a day ahead,

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Yukon Gold Potatoes with Pistachio Oil

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Pistachio oil adds a mellow nuttiness to these creamy potatoes. You can also use walnut or pumpkin seed oil.

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Melted Leek Champ

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Champ is a traditional Irish dish usually consisting of mashed potatoes and spring onions. Here, milk-braised leeks replace the spring onions.

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