How to Mash Potatoes
Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.
-Hi. I'm Sue with the Better Homes and Gardens Test Kitchen. Over the years we've made our share of mash potatoes in the test kitchen and no matter how you like them, silky smooth or a little chunky and rustic, we've got some secrets to share for perfect mash potatoes every time. First, using 2 types of potatoes, russet and red-skin give the final dish wonderful texture and flavor. And if you like, leave the skins on the red potatoes for a rustic look. Now here's a great tip. After draining the cooked potatoes dry them out a bit to evaporate excess moisture, just return them to the pot, put it over a medium heat and stir constantly for a few minutes. This will help the potatoes absorb more butter and milk as you mash them. Now when it comes to mashing, there are few ways you can do it. And old fashion handheld potato masher will give you chunky textured mash potatoes. In the test kitchen, we love to use a riser because it gives you light, fluffy, super smooth mashed potatoes. Just make sure you peel all of your potatoes if you plan to use one. And an electric hand mixer will give you a creamy potatoes with some small chunks here and there. Now you know the secrets to making mash potatoes just the way you like them from the Better Homes and Gardens Test Kitchen.
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