Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes:
- Use Yukon Gold potatoes. They produce the creamier texture I prefer. For a fluffier texture, use a mix of Yukons and russets.
- Dry potatoes before mashing. After cooking the potatoes until tender, put them back into the pot and toss them around over high heat to dry them out. This step seems to enhance the flavor and prevents them from getting runny.
- Mash while hot. Mash the potatoes while they’re still hot, then mix in slices of cold butter. You can use a manual masher or food mill; or, if you prefer a smoother texture, use an electric hand mixer.
- Add hot milk. Heat the milk before adding! It will blend in better.
Now you’re ready to make my Mashed Potatoes with Parsley and Chives!
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