Tips for making perfect mashed potatoes may include using the "right" kind of potato, how you boil the potatoes, your method of mashing them and more. Some people want light and fluffy plain mashed potatoes, while others like garlic, cheese, green onions or sour cream and chives mixed in. If you want mashed potatoes in a hurry, try skipping the extras and concentrate on the spuds.
Step 1
Place one-fourth of a fresh lemon in a pot of water with whole raw potatoes that have been scrubbed, leaving the skins on to retain more nutrients. The Idaho Potato Commission states that lemon in the water keeps the potatoes from breaking apart as they boil. The lemon also keeps the potatoes from discoloring after they are cooked. Boil the potatoes until you can pierce them easily with a fork, about 15 minutes.
Step 2
Drain the potatoes immediately. Let the cooked potatoes cool enough to handle, and slip the skins off. Remove dark eyes and any spots on the potatoes. Run the potatoes through a ricer, or beat them with an electric mixer.
Step 3
Heat milk or cream and butter until warm. Add the liquid a little at a time as you mash the potatoes until they reach the consistency you want. Mix in additional butter and salt and pepper to taste. Substitute sour cream for part of the milk or cream, if desired.
Tips and Warnings
- Save time by using tender-skinned new potatoes, and mash them with the skins on. If you prefer less rustic mashed potatoes, leave the skins on only half of the potatoes. Use low-fat dairy products to reduce calories and fat content. Regular black pepper appears as dark flecks in mashed potatoes. Use white pepper for flavor with no specks.
Things You'll Need
- Lidded pot
- 1/4 fresh lemon
- Ricer or electric mixer
- Butter
- Cream or milk
- Salt and pepper
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