Hone your skills before making everyone’s favorite side dish.
Is it your turn to make the mashed potatoes for theholiday potluckand you want to perfect your technique?
Read on for ten mistakes you may be making with mashed potatoes and how to correct them.
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Using the Wrong Potato
For creamy, fluffymashed potatoes, use a potato high in starch.
The thick-skinned Russets absorb seasonings, butter, and cream better than any other potato.
Yukon Golds are also a good selection for mashed potatoes.
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Red-skinned potatoes have low starch and absorb little water when cooked, so they remain firm and smooth.
Not Washing Your Potatoes Before Peeling
Washing your potatoes before you peel them is a must.
Potatoes are pulled out from the ground and carry dirt on them.
Keeping the water at a constant boil might cause the potatoes to lose their shape and get mushy.
This will allow any excess water to dry off, further preventing soggy, watery mashed potatoes.
Regardless of the technique, remember not to overwork the potatoes.
Credit: Emily Laurae/Southern Living
Warm the liquid in a saucepan on the stovetop or in a glass measuring cup in the microwave.
Or simply let your dairy stir-ins (sour cream, buttermilk, cream cheese, etc.)
come to room temperature before adding them to the potatoes.
Credit: Emily Laurae/Southern Living
Letting the Potatoes Get Cold
Proper planning is key.
If your mashed potatoes are done too soon, they could cool or dry out before the meal.
Start the potatoes during the last hour of cooking, when you start the gravy.
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If that’s too much,keep mashed potatoes warmin a slow cooker.
Stir in a little warm milk or butter for added moisture.
Not Using The Leftovers
We’ve got so many ideas for using yourleftover mashed potatoes.
Credit: Dotdash Meredith Food Studios
Consider makinghomemade bread, crispyfried mashed potato balls, or apotato-topped meatloaf casserole.
