Great Mashed Potatoes

The Great Potato Cooking Hint

Did you know that you can peel and cut your potatoes up and put them in your pot of salted water well ahead of meal time? In fact, you can do this up to two days ahead if you are planning a huge meal and need the extra time on cooking day.  My mother taught me to just quarter the potatoes and the cook time was sometimes over thirty minutes.  Now I cut my potatoes in one inch or so cubes.  This reduces the cook time to 10-15 minutes. 

• Always put your potatoes in cold water immediately after peeling and cutting to avoided the dreaded brown potato.
• Always begin cooking your potatoes in cold water.
• Always salt your cooking water.  This will be the only time to get some seasoning in those spuds.

Creating Smooth Mashed Potatoes

The chefs will always tell you that you need a potato ricer to make great, smooth, lump free potatoes.  I'm telling you that you can get great lump free potatoes will just a plain old Potato Masher.

 Yes, you've heard it here folks!  No fancy gadgets needed!

 

Now just following the hints below and your on your way to perfect mashed potatoes:

 

• Make sure your potatoes are cooked until they are fork tender.  That means that the fork will easily slide in and out of the potato.
• Drain your potatoes throughly and mash and mash while they are still warm until the lumps are gone.
• It is best to melt your butter and warm your milk before adding to your mashed potatoes
• You can also add diced cream cheese to add extra creaminess.  The added fat will actually allow you to store and rewarm your mashed potatoes more effectively.
• Like your mashed potatoes to be a bit cheesy?  Yummm!  Just add some shredded cheese.
• Don't forget to add black pepper and taste to see if you need more salt and SERVE
• I sometimes like to also add some chopped fresh parsley to my mashed potatoes.

 

Freezing Left-over Mashed Potatoes

 

We are now a family of two down from a family of upwards of 10 or more.  I often make large batches of mashed potatoes with cream cheese and cheddar cheese added to the normal butter and milk ingredients.  After our meal I use a large scoop and plop them on a cookie sheet lined with wax paper or parchment paper.  They are then put in the freezer, frozen and then stored in zipper bags.  When I need a potato side I pull out the number of servings I need, thaw and give them a quick warm up in the oven.  Easy as that!