Variating mashed potatoes

Submitted by: Jason Kim
This is a very lenient recipe, where its don’t mostly by taste and feel, and not by actual amounts.

Dietary guidance: v 

Tags: potatoes ·

Ingredients

Generally mashed potatoes have three basic ingredients. Potatoes, liquid (butter or any other fat used gets included here) and extras. This recipe is going to include three different recipes, (loaded mashed potatoes, Garlic and pepper mashed potatoes, and curried mashed potatoes) and the reasons for using the different ingredients. The recipe will also include basic cooking techniques for mashed potatoes.

Method

1. pick your potato. So there are basically three different kinds of potatoes I would used for mashed potatoes; Russet, Red, or Yukon gold. If you want really creamy mashed potatoes, go with Yukon gold. If you want lumpy ones go with red (theyre like less mushy, and they hold they’re shape a lot better) and if you want something simple, and really potato-y go with Russets. For my recipes the russet goes with the loaded, red goes with the garlic, and yukons go with the curried.
2. cook your potatoes. So this is the basic way too cook potatoes for any recipe. Cut your potatoes into equal size pieces (about inch sized cubes work well) and place them in a pot. (NOTE ABOUT SKIN: I know skin on is a really popular thing now, but its not suited for every kind of mashed potato. Also if you really want the skins on I would use red potatoes because I think the skin tastes more like something good, and less like dirty paper. For my recipes, the reds should keep the skin on[unless you hate skin then peel it] and the other two should be peeled.) Fill the pot with water then place on high heat. Remember the water and potatoes should both be cold when you start, you don’t put the cold potatoes into boiling water. The reason for this is that if you put cold potatoes into boiling water to cook, the outsides of the potatoes will cook a lot faster than the insides causing the outsides to turn to much before the insides are fully cooked, and while you want the potatoes to turn to mush eventually, you just don’t want that to happen right now. Heating the water and the potato up together should help with a more even cooking process. Drain the potatoes when theyre fork tender, then let them stand for a few minutes. If you place them back in empty pot you boiled them in, it works pretty well. Most people tend to mash the potatoes right after they come out of the water, but this kind of leaves you with a water mess, because all the moisture soaked in by the potatoes are still there. if you let them stand, and let the steam kind of evaporate them a little your mashed potatoes will be tastier.
3. choosing liquids. So basically the only two other things you need to add to the potatoes are liquid, and fat. Traditionally (and what ill go with for the loaded mashed potatoes) are milk (whole milk for this, none of that low fat crap) and butter. For the garlic mashed potatoes I prefer to use something a little heavier, so I go with cream and olive oil (but if you happen to have truffle oil laying around for some reason use that.) the cream kind of makes the everything taste like cream, but I think it works well with the garlic that’s going in later, and the olive oil gives it a different type of flavor, and a slightly different texture. for the curried mashed potatoes I actually like to use coconut milk. For this one you can either use butter or oil (I prefer the butter) you basically add you basically add the liquid and fat until you get a taste and consistency you like.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.