Make Potatoes Like A Pro

Photo: Idaho Potato Commission

We are heading into prime “mashed potato season,” with all the delicious holiday dinners and cold days ahead in need of cozy comfort fare. And while they are easy enough to make, there are certain ways to prepare them and tips and tricks that can make a difference in their texture.

Keep in mind that the potato type you select can impact your mashed potato outcome. High starch and low moisture content potatoes have a dry, mealy texture but become light and fluffy when cooked. The russet (often called Idaho) potato falls into this category. These brown-skinned spuds are great for mashing. The medium-starch and moisture all-purpose golden-skinned and fleshed potatoes such as the Yukon gold are a favorite for mashing, too. The low to medium starch and medium to high moisture content potatoes are often referred to as waxy (long white, round white, round red, fingerling, Russian banana, and new potatoes). You can mash waxy potatoes, but they will tend to be thick and slightly lumpy rather than smooth and creamy.

The folks at the Idaho Potato Commission certainly know a thing or two about potatoes and have perfected the art of creating fluffy mashed potato dishes. Here are their tips so you can, too. Whether you like them made with heavy cream and butter or on the lighter side, this will help make sure your taters aren’t too lumpy, over-whipped, or gummy. You can make them using the traditional stovetop method or even your slow cooker or Instant Pot. Plus, potatoes are naturally free of gluten, fat, and cholesterol and a good source of complex carbohydrates, while loaded with nutrients including vitamins B6 and C, and more potassium than the average banana.

Mashed Potato Tips and Tricks

• To ensure your potatoes cook evenly, cut them into similar sizes (about 1 to 2 inches) and place in a pot of cold water, gradually bringing the water to a boil, then simmer.
• Leave the potatoes in water until ready to use. Just add a little acidity, a tablespoon of white wine vinegar or lemon juice added to a gallon of water.
• Salt the water you boil the potatoes in.
• Drain the hot water from the cooked chunks of russets and put back on the stovetop to cook off any extra water. Stir occasionally to keep the bottom of the potatoes from sticking to the pan.
• Always add warm or room temperature butter (never cold) first then the warm liquid slowly to the cooked mashed potatoes. Cold milk, cream, or butter will make the potatoes gummy.
• Over-mashing will result in gluey and sticky potatoes. Use your food processor for something else—don’t whip the potatoes to mash; they will be overmixed and gummy as it breaks down the starch cells.
• Be sure to warm up the container you are serving your mashed potatoes in before serving. This will help keep your potatoes hot.

Variations

• For fluffier mashed potatoes, add ½ teaspoon of baking power to the mixture while mashing. Allow the potatoes to sit a few minutes before serving.
• Try mashing your potatoes with buttermilk instead of milk or cream. Buttermilk tastes like sour cream but has less fat and calories.
• Add fresh herbs, spices, minced vegetables, or grated cheese to boost the flavor and color of your potatoes.
• Add a bouillon cube to the boiling water. Save the liquid when you drain the potatoes and add some of it while mashing as a calorie-free flavor enhancer.
• Add more milk and leave out the butter for reduced-fat mashed potatoes.
• Mix and match varieties in your mashed potatoes by using the Idaho russet potato as the base and then incorporating a percentage, say 10-25%, of fingerlings, reds, or yellow potatoes with the skins on.
• Add a little “crunch” on top of your mashed potatoes when serving, such as homemade Idaho potato chips, thinly sliced fried onions, or fried cheese crisps.

Traditional Mashed Potatoes

Makes 4 to 6 servings | Recipe courtesy of the Idaho Potato Commission

2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
¾ cup hot milk (1%, 2%, or whole milk)
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
Optional Add-Ins:
½ cup grated sharp cheddar cheese
2 tablespoons freshly chopped parsley or dill

1. Place potatoes in a large pot and add enough cold water to cover the potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.
2. Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
3. With potato masher, mash in hot milk, butter, salt, and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired.

Photo: Idaho Potato Commission

Creamy Buttermilk and Parsley Mashed Potatoes

Makes 4 to 6 Servings | Recipe by Danielle Kartes courtesy of the Idaho Potato Commission

8-10 large Idaho gold potatoes
½ cup soft butter
1 teaspoon kosher salt
½ cup Parmesan cheese, shredded
1-1½ cups buttermilk
1-2 cups heavy cream
1 bunch of flat leaf parsley, rough chopped

1. Slice all potatoes in half, place in a large pan, and cover with cool water.
2. Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
3. Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
4. Mash by hand or with a hand mixer. Taste for salt and adjust, if desired.

Photo: Idaho Potato Commission

Traditional Slow Cooker Mashed Potatoes

Makes 8 (³/₄ cup) servings | Recipe courtesy of the Idaho Potato Commission

Slow cookers free up time, energy, and space in the kitchen. They are particularly helpful during the holidays when extra stovetop and oven space are in high demand. There’s no need for constant attention or frequent stirring and there’s minimal clean up.

3 pounds Idaho potatoes, peeled and cut into 1-inch cubes
1¹/₃ cups water
½ cup (1 stick) butter, divided
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 cup whole milk

1. Coat a 3½ to 4-quart slow cooker with cooking spray. Add potatoes and pour water over potatoes, stir, cover, and cook on high setting 3 hours or until potatoes are tender.
2. Reduce heat to low; add all but 1 tablespoon of the butter, and salt and pepper. Using a potato masher or a handheld electric mixer, beat on medium speed until potatoes are thoroughly mashed (while potatoes are in the slow cooker). Slowly add the milk and beat until creamy. Do not overbeat or they will be stiff and have a gummy texture.
3. Place the remaining 1 tablespoon butter in a small microwave bowl and heat on high setting 25 to 30 seconds or until just melted. Drizzle evenly over potatoes.

Photo: Idaho Potato Commission

Instant Pot Mashed Potatoes

Makes 4 to 6 Servings | Recipe by Lisa Lin courtesy of the Idaho Potato Commission

Cook rich and creamy mashed potatoes with your Instant Pot! It is so easy to make, and you don’t need to watch over them as they cook.

2 pounds Idaho russet potatoes, peeled
2½ cups water
1½ teaspoon salt, divided
¹/₃ cup sour cream
3 tablespoons unsalted butter
½ teaspoon garlic powder
Chopped chives, for garnish (optional)

1. Chop potatoes into 1-inch chunks and transfer them to the Instant Pot.
2. Add the water and 1 teaspoon of salt to the Instant Pot. Secure the lid and cook on high pressure for 10 minutes. Manually release the pressure by moving the valve to venting. Remove the lid.
3. Drain the potatoes well. Return the potatoes to the Instant Pot and mash them.
4. Add the sour cream, butter, ½ teaspoon salt, and garlic powder. Stir until everything is well incorporated. If the potatoes are looking dry, add a splash of milk or cream and stir.
5. Serve the mashed potatoes immediately. Garnish with black pepper and chopped chives, if desired.

Hungry for More?

Potatoes Four Ways: Serve tasty twists on spuds at the holiday table or any meal with this recipe quartet—plus five ways to use leftover mashed potatoes.

PHOTO:DANIELLE KARTES, IDAHO POTATO COMMISSION