Everyone looks forward to the sides at Thanksgiving, because they are the best part, after all. However, no one will reach for the mashed potatoes if they are cold, tasteless or gluey.
Start out with this recipe and avoid common mistakes. Before you try to make mashed potatoes, find out about 6 biggest mistakes you make when cooking mashed potatoes and how to avoid them.
1. Wrong type of potatoes
Choose higher starch potatoes for the fluffiest, smoothest mash, such as Yukon golds or Russets. They absorb flavorings more easily. Waxy potatoes require more mashing to become creamy, which could lead to the dreaded potato paste.
2. Not salting the water
When potatoes cook, the starch granules absorb water and salt. You don’t have to add as much at the end, and your potatoes will be well-seasoned.
3. Starting them in hot water
Cover your potatoes with cold water, add salt, and then heat to boiling and reduce to a simmer. Potatoes will cook unevenly and the outsides will fall apart before the inside is cooked if you start in the hot water.
Drain well after cooking. You don’t want them to taste like water.
5. Add flavorings straight from the fridge
Let butter come to room temperature before you melt it into the hot potatoes. Then mash in the warm cream or milk. It won’t cool everything down and will be absorbed more easily.
6. Making mashed potatoes too far ahead
Many people are fans of preparing food ahead of time, especially when there is lots of cooking involved. However, potatoes don’t take kindly to sitting around for long periods. Refrigerating them overnight sounds like a great idea, but they will start to taste like paper.
– Preparation time: 15 minutes
– Cook time: 25 minutes
– Total time: 40 minutes
– Yield: 4 servings per recipe
Serving Size: 1 (475 grams)
Amount per serving and daily value (%):
– 450 calories
– 121 calories from fat (27%)
– 13.5 grams of total fat (20%)
– 3.5 grams of saturated fat (17%)
– 10 grams of protein (18%)
– 3.5 grams of sugars (14%)
– 9.5 grams of dietary fiber (37%)
– 75 grams of total carbohydrate (25%)
– 171 milligrams of sodium (7%)
– 5.2 milligrams of cholesterol (1%)
– 8 to 10 medium Idaho russet potatoes
– 2 tablespoons of sour cream
– 1⁄4 cup of milk
– 1⁄2 cup of blue bonnet margarine
– Parsley flakes (to top)
In the first step, peel cut up and boil potatoes until tender. Now, drain water and then put potatoes in a mixing bowl. Add sour cream, milk, and margarine. The point here is to add pepper and salt to taste. You can add anywhere from a single teaspoon to a few tablespoons of salt, just depending on how much you like it.
Tip: We recommend that you don’t add too much of salt since it is not good for your health. The same goes for pepper, although use it more sparingly. Keep in mind to add a little at a time. Once that is done, you can place a few pats of margarine on top of the finished potatoes to let it melt. Then sprinkle parsley over it. This is one of the best-mashed potatoes we have ever found anywhere.