Blog 58-Mashed Potatoes-A Mommy Menu Favorite Side Dish!

How To Create Creamy & Delicious Mashed Potatoes…

An Internet Food Poll done by:  https://makeit-loveit.com listed American’s Favorite Holiday Side Dishes.

Here are the Top-5 Favorites…

#1- Country mashed potatoes

#2-Thanksgiving Turkey stuffing

#3-Garlic parmesan brown butter mashed potatoes

#4-Homemade pan turkey gravy

#5-Sweet potato casserole with marshmallow pecan streusel

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Isn’t it ironic that two of the top five favorite side dishes were potatoes dishes?

Americans love mashed potatoes because they are warm, comforting, filling and they taste great!

After researching I have found a Huffington Post poll that listed American’s favorite five potatoes brands.

Please use this list to purchase the best potatoes brand for your homemade mashed potatoes.

#1-Yukon Gold — All Purpose.

#2-Purple Peruvian — All Purpose. …

#3-Idaho Russet — Starchy. …

#4-Katahdin — Starchy. …

#5-Red Bliss — Waxy. ..

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MY TWO FAVORITES ARE:

1. Yukon Gold

2. Idaho Russet

Personally, I have had the most success using these two brands. They have always turned out delicious!

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WARNING:  Choosing the right potato brand for making mashed potatoes is key.

I personally avoid waxy brands like Red Bliss (#5) and fingerling (skinny potatoes) when making homemade mashed potatoes.

These varieties have a low starch content. These low starch potatoes don’t break down as well as the higher quality potato.

Another issue I found with these lower quality potatoes is that they don’t absorb dairy as well.

AVOID RED: Red potatoes are not the best choice if your goal is to end up with fluffy and delicious mashed potatoes.

If you want a rustic thick-and-chunky mashed potato dish, red potatoes are a great potato choice!

-In my experience the higher starch potatoes are the very best choice for making the fluffiest, smoothest mashed potatoes.

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INGREDIENTS

 

-3-5 lbs. of a high-quality potato brand

-1/2 cup. half & half

-1/8 cup of whole milk

-1/4 cup to 1/2 cup of butter

-Add salt and pepper for your preferred taste

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THE COOKING INSTRUCTIONS

-Peel potatoes whole (do not cut). When the potatoes are cool peel the skin off the potatoes.

-Place potatoes in a large stockpot and cover with cold water.

-Add salt (about 1-2 tsp.) and bring potatoes to a boil.

-Allow the potatoes to boil for about 20-25 minutes

or

-Until the potatoes fall apart when poked with a fork.

(Which Ever Comes First)

-Combine milk and butter in a microwave safe bowl.

-Place bowl in the microwave for about 40 seconds or until butter is melted.

(This guarantees that the added milk doesn’t cool off your potatoes).

-Drain the potatoes

-The next step is to mash your potatoes, these are your options.

-The Best Option: The Food Mill

-Another Option: Potato Masher

-If you use a stand mixer or a hand beater with attachments, keep the beaters at a very low speed.

Don’t over mix the potatoes.

-CAUTION: Using a high speed setting will usually create very gluey mashed potatoes.

-When you add milk/butter to the mashed potatoes pour it slowly until you reach your desired consistency.

-A LITTLE MIXING TIP: If you add more milk the mashed potatoes will become thinner in consistency.

-SERVING TIP: If you are not going to serve right away keep potatoes warm in an oven at 300 degrees. Keep it in a oven safe dish that is covered.

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A MOMMY MENU REMINDER:

-It’s important to get the excess water off the cooked potatoes.

-Getting rid of the excess moisture will guarantee that your potatoes will not end up soggy!

-If you notice extra water after draining your potatoes, dry them out.

-You can dry them out by putting the potatoes back in the pot by turning the burner on low. This will get rid of the extra water.

-Make sure the butter and cream don’t come directly from the refrigerator.

-My cooking process is  gently heating the butter and cream on the stove top or Microwave.

ENJOY MY MASHED POTATO RECIPE!

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