Mashed potatoes can be surprisingly hard to make the first time out, but can be one of the easiest staples you can take advantage of of in your meal prep. Even plain with a pat of butter on them they are delicious, but with a little gravy they can be incredible. As such, a little practice can make the execution perfect.
The first thing you should worry about is making sure you have something to mash them with. The easiest way to stop a panic is to make sure that you have something to mash the potatoes with. The best option is the actual potato masher, which is usually a flat implement with holes in it, as it is the most effective way. A short glass is the second-best option, especially if it's just big enough to fit your fist into; when you use it, make a fist, expand it a little, and you should be able to keep control over the glass well enough to mash the potatoes.
The second issue is the potatoes themselves. Although any potatoes can be used, the best are Russet potatoes: Once boiled and mashed, they are particularly fluffy. My personal favorite are golden potatoes, but that's because the peels are practically invisible once cooked. Obviously you also need to answer the debate of peeled versus unpeeled: Peeled potatoes are smoother and look better, but unpeeled potatoes give a better nutritional value and a more home-cooked appearance.
Cooking the potatoes is easy. Boil some water in a pot. While you are waiting for the water, peel the potatoes if so desired and than dice them into inch-wide cubes. Once the water starts boiling dump the potatoes into the water. You can leave them alone for ten minutes or so, and then check them. To check them, take one of the bigger chunks and cut in two; the chunk should be the same color all the way through. If not you should keep checking every three to five minutes. Once done, remove the pot from heat.
For each medium potato you started with, you're going to ideally want about a quarter cup of milk and a tablespoon of butter. If you don't have milk or butter, or just don't want to use them, pour off all of the water but what you need to substitute for the milk. If you are using milk, pour off all of the water; either way, make sure that the liquid is in the potatoes before you mash them, as well as any butter or margarine you are going to use. When you do mash the potatoes, you want to try for a certain "lump ratio", or to keep some of the potatoes not quite mashed; that little extra bit of texture actually makes them taste better.
If you want to try some other flavors, start with grated cheese mixed in with the potatoes until its melted into them; cheddar or parmesan works best, preferably the stronger the flavor the better. A little salt or a lot of pepper will also go a long ways towards flavoring the mash, as will a little garlic or onion salt. Keep in mind that you actually want them to be as natural as possible, so perhaps a little butter is all you need. Regardless, a little practice can always help, and feel free to experiment with them until you like the product you have created. Combine with a little gravy, and you will find that potatoes are a great addition to any meal.
The first thing you should worry about is making sure you have something to mash them with. The easiest way to stop a panic is to make sure that you have something to mash the potatoes with. The best option is the actual potato masher, which is usually a flat implement with holes in it, as it is the most effective way. A short glass is the second-best option, especially if it's just big enough to fit your fist into; when you use it, make a fist, expand it a little, and you should be able to keep control over the glass well enough to mash the potatoes.
The second issue is the potatoes themselves. Although any potatoes can be used, the best are Russet potatoes: Once boiled and mashed, they are particularly fluffy. My personal favorite are golden potatoes, but that's because the peels are practically invisible once cooked. Obviously you also need to answer the debate of peeled versus unpeeled: Peeled potatoes are smoother and look better, but unpeeled potatoes give a better nutritional value and a more home-cooked appearance.
Cooking the potatoes is easy. Boil some water in a pot. While you are waiting for the water, peel the potatoes if so desired and than dice them into inch-wide cubes. Once the water starts boiling dump the potatoes into the water. You can leave them alone for ten minutes or so, and then check them. To check them, take one of the bigger chunks and cut in two; the chunk should be the same color all the way through. If not you should keep checking every three to five minutes. Once done, remove the pot from heat.
For each medium potato you started with, you're going to ideally want about a quarter cup of milk and a tablespoon of butter. If you don't have milk or butter, or just don't want to use them, pour off all of the water but what you need to substitute for the milk. If you are using milk, pour off all of the water; either way, make sure that the liquid is in the potatoes before you mash them, as well as any butter or margarine you are going to use. When you do mash the potatoes, you want to try for a certain "lump ratio", or to keep some of the potatoes not quite mashed; that little extra bit of texture actually makes them taste better.
If you want to try some other flavors, start with grated cheese mixed in with the potatoes until its melted into them; cheddar or parmesan works best, preferably the stronger the flavor the better. A little salt or a lot of pepper will also go a long ways towards flavoring the mash, as will a little garlic or onion salt. Keep in mind that you actually want them to be as natural as possible, so perhaps a little butter is all you need. Regardless, a little practice can always help, and feel free to experiment with them until you like the product you have created. Combine with a little gravy, and you will find that potatoes are a great addition to any meal.
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