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Introduction
Mashed potatoes are a beloved comfort food staple around the world. Yet, many home cooks unknowingly sabotage their mash by boiling the potatoes after mashing or using less-than-ideal techniques that yield gummy, gluey results. But what if I told you boiling mashed potatoes is actually a big culinary no-no? This article unveils the secret behind perfectly fluffy, creamy mashed potatoes and shares the best method to make them every time — no boiling involved!
Ingredients
2 pounds of starchy potatoes (Russet or Yukon Gold are best)
4 tablespoons unsalted butter (room temperature)
½ to ¾ cup whole milk or cream (warmed)
Salt, to taste
Freshly ground black pepper, to taste
Optional: garlic, chives, or cream cheese for flavor variations
Preparation
Why You Shouldn’t Boil Mashed Potatoes
Boiling mashed potatoes after they are mashed—or worse, boiling potatoes whole without draining properly—causes them to absorb excess water. This results in a watery, gluey texture that’s far from the light and fluffy mash we crave. The secret lies in how you cook the potatoes before mashing.
Step-by-Step Guide to the Best Mashed Potatoes
Choose the Right Potato: Starchy potatoes like Russets break down easily and create a fluffy texture. Waxy potatoes hold shape more and may result in chunkier mash.
Cut Evenly: Peel and cut potatoes into uniform chunks, about 1.5 to 2 inches each. This ensures even cooking.
Start in Cold Water: Place the potato chunks in a pot and cover with cold water by an inch. Starting with cold water allows the potatoes to cook evenly inside out.
Simmer Gently: Bring to a boil, then reduce to a simmer. Avoid rolling boil which can break the potatoes apart too much and cause waterlogging.
Drain Thoroughly: Once fork-tender (about 15-20 minutes), drain the potatoes well and let them sit in the colander for a minute to evaporate excess moisture.
Warm the Milk and Butter: Gently heat your milk and melt the butter. Adding warm liquids helps keep the mash creamy without cooling it down or making it gummy.
Mash Immediately: Use a potato masher, ricer, or food mill for best results. Avoid using a blender or food processor which overworks the starch.
Add Liquids Gradually: Slowly add your warm milk and butter mixture, mashing to desired consistency. Season with salt and pepper.
Serving and Storage Tips
Serve mashed potatoes immediately for best texture.
If you must store, cool quickly and refrigerate in an airtight container.
Reheat gently on the stovetop with a splash of milk, stirring carefully to maintain creaminess.
Leftover mashed potatoes also make excellent base for croquettes or shepherd’s pie.
Variation
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