I personally am a mashed potato critic so I do not like frozen mashed potatoes because the texture changes when thawed. How to store the Best Mashed Potatoes Can I freeze Mashed Potatoes? The hot mixture will keep the potatoes warm and the melted butter will envelop every cranny of the mashed potatoes from the inside out. Next, slowly stream the butter/cream mixture into potatoes while beating on LOW until combined. Instead of just adding heavy cream or milk to our potatoes, we heat butter, heavy cream and milk together in the microwave for 1 ½ minutes. It creates fluffier, smoother potatoes that can’t be achieved any other way – and its effortless. Step 4 – Mash Potatoes: Next its mashing time! I am all about mixing my mashed potatoes with a hand held electric mixer. Step 3 – Drain Potatoes: Drain your potatoes thoroughly otherwise you will end up with watery Garlic Mashed Potatoes instead of ideal maximum fluffiness. Simmer your potatoes for about 10-15 minutes, being aware that it’s better to overcook the potatoes than undercook them so they will mix easily without hard pockets. You can also add garlic cloves and any other aromatics to the water, just another way to add flavor. By bringing the potatoes to a boil with the water, they cook more evenly and you aren’t left with overcooked mushy outsides and under cooked insides, but instead achieve the perfect melt in your mouth consistency.īy adding salt to the boiling water, you are instantly infusing your potatoes with flavor from the inside out that simply isn’t achievable any other way. Step 2 – Boil Potatoes: Next, you add your potatoes to cold water in a large skillet and add salt (NEVER start with hot water). This makes whipping these babies up extra fast! MAKE AHEAD TIP! You can do all of your potato peeling a day ahead of time as long as you keep them in a bowl/pot filled with water in the refrigerator to keep them from browning. Typically, I cut my potatoes in half, then slice each half in thirds lengthwise, then cut 1 1/2″ slices in the opposite direction. Don’t worry about being exact here, just cut them so they are generally the same size so they will cook evenly. After you peel your potatoes, chop them into 1 1/2″ cubes. I like to pick the largest potatoes because this means less surface area to peel. Step 1 – Prep Potatoes: Start by first peeling your russet potatoes. These breathtakingly delectable, Garlic Mashed Potatoes are super easy to whip up. You can scale the recipe up from there to meet your serving needs. That means this recipe for Garlic Mashed Potatoes which calls for 3 pounds will safely serve 6 people. When mashed potatoes are served as a side dish, you can safely plan on ½ pound of potatoes per person. HOW MANY POTATOES SHOULD YOU MAKE PER PERSON FOR MASHED POTATOES? I have NEVER had a problem with them becoming gummy, only fluffy, creamy perfection. Waxy potatoes also will never become as fluffy or creamy as Russet potatoes because they don’t absorb dairy well.įor this Garlic Mashed Potato Recipe, I highly recommend Russet potatoes. Waxy potatoes such as red potatoes have a low starch content and require more elbow grease to mash which means they are more likely to result in overworked, pasty, potatoes. They render the fluffiest, smoothest mashed potatoes with less chance of becoming gummy or turning into “potato paste” which can occur from over mashing. Russet and Yukon potatoes are the best for creamy mashed potatoes, my personal favorite being Russets. What potatoes are best for Mashed Potatoes?
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