Light and fluffy mashed potatoes
Light and fluffy mashed potatoes

Mashed potatoes are a staple at our house on Thanksgiving – and just about every other week throughout the year as well!  There is nothing better than sitting down to a filling meal of light and fluffy mashed potatoes.  And by following just a few simple steps – you can avoid the pitfalls to those lumpy and paste-like potatoes – and have everyone at the table happy!

The usual culprit to potatoes that turn out flat and ‘gooey’ is a result of too much water left in the potatoes before mashing them.  The key is to get as much moisture out of your potato as you can.  Ironic when you just spent 20 minutes boiling them in water, isn’t it?

It also helps to pick out the best mashing potato too — and it really does make a huge difference in the end result.  Here are two of the best mashing potatoes in our region:

Russet Potatoes: These are starchy potatoes that have a high starch content and low water ratio. They are great for baking, making French fries, and good as mashed potatoes.

Yukon Gold Potatoes: This is the all-purpose potato that have medium starch and medium water content. These potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy and have a slight butter flavor.

Yukon Gold potatoes dug from "The Farm" this year.
Yukon Gold potatoes dug from “The Farm” this year.

Although you can add many herbs, butters and spices to your dish to make the potatoes specialized to your individual preferences, the key to light and fluffy potatoes is actually very simple. After the potatoes have boiled and drained, add them back to the pot, and cook for a few minutes on low heat. This allows the extra water to release from the potatoes, resulting in the perfect mashed potato recipe!

The Perfect Mashed Potato Recipe

Yield: 6-8 servings

Ingredients:

Dice potatoes in consistently sized pieces to allow for even cooking.
Dice potatoes in consistently sized pieces to allow for even cooking.

5 lbs of potatoes (Russet or Yukon Gold)
2 teaspoons salt
4 tablespoons of  butter
1/2 – 3/4 cup of whole milk or half-and-half
additional salt and pepper to taste

Instructions:

*Before you start, take the milk and butter out of the refrigerator to take the chill off of it.

1. Wash and peel the potatoes  **Don’t forget to save the peels for your compost pile

2. Dice potatoes in uniformed sized pieces  – the smaller the cubes, the faster they will cook and place into a large stock pot.

Cover your potatoes with water and add the salt now to allow the water to season while cooking
Cover your potatoes with water and add the salt now to allow the water to season while cooking

3. Cover potatoes with water and add 2 teaspoons of salt. Boil for approximately 20 minutes until fork tender.

4. Drain potatoes and return to the pot on low heat for approximately 5 minutes to allow the moisture to escape.

5. Begin to mash potatoes – either with a potato masher or with an electric mixer.

6. Add butter, continue to mash.

7. Add milk a little at a time and continue to mash. Continue to add until you have the consistency that you want.  **If you are using a mixer, remember to scrape down the sides of the bowl to prevent lumps.

8. Add seasonings/spices – incorporate or mix on medium speed for 5 minutes until no lumps remain.

There it is — the perfect way to mouth watering mashed potatoes!

Enjoy!!!!

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Mary and Jim





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Light and Fluffy Mashed Potatoes

Ingredients

  • 5 lbs of potatoes Russet or Yukon Gold
  • 2 teaspoons salt
  • 4 tablespoons of butter
  • 1/2 - 3/4 cup of whole milk or half-and-half
  • additional salt and pepper to taste

Instructions

  1. *Before you start, take the milk and butter out of the refrigerator to take the chill off of it.
  2. Wash and peel the potatoes **Don't forget to save the peels for your compost pile
  3. Dice potatoes in uniformed sized pieces - the smaller the cubes, the faster they will cook and place into a large stock pot.
  4. Cover potatoes with water and add 2 teaspoons of salt. Boil for approximately 20 minutes until fork tender.
  5. Drain potatoes and return to the pot on low heat for approximately 5 minutes to allow the moisture to escape.
  6. Begin to mash potatoes - either with a potato masher or with an electric mixer.
  7. Add butter, continue to mash.
  8. Add milk a little at a time and continue to mash. Continue to add until you have the consistency that you want. **If you are using a mixer, remember to scrape down the sides of the bowl to prevent lumps.
  9. Add seasonings/spices - incorporate or mix on medium speed for 5 minutes until no lumps remain.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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