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Perfect Mashed Potatoes
Date November 17, 2012
Author Chef Chuck

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Everyone likes creamy, rich, lump-free mashed potatoes for Thanksgiving. There are a few tricks that will help you get the type mashers that you and your family will be proud to serve!

*Heavy Cream- use the good stuff- it’s once a year, right? Heavy cream will help provide a rich-tasting, delicious product.

*Butter- Always put butter in your mashed potatoes- just make sure to get unsalted- this way you can control the seasoning.

*Potatoes- The best potatoes to use are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho. – High moisture, or waxy potatoes, (such as red-skin) can become gluteny, and yield a bad result.

*Make sure your potatoes are thoroughly peeled, and cut the same size so that they can cook, and become done at the same time.

*As you peel your potatoes, place them in a pot of cold water with a teaspoon of salt. If you leave your potatoes out during the cutting process they will become brown. We’re looking for white fluffy mashed potatoes!

*If you have a Kitchen Aid, use the whip attachment, not the paddle. The whip attachment will incorporate more air into the potatoes giving you a light, fluffy product.

*Make sure your cream is hot, and the butter is melted before adding to the potatoes- this can be done in the microwave. Cold cream and butter will cool down your mashed potatoes.

*Don’t over-mix your potatoes! You should only mix your potatoes over 2 minutes. Over-mixing will create gummy mashers.

*To add extra flavor, try adding a few tablespoon of drippings to your potatoes while mashing!

Chef Chuck Kerber

chuck@cooksandeats.com

cooksandeats.com

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