It's easily lost in the shadow of the turkey and stuffing, but that doesn't mean the mashed potato isn't deserving of its place on the Thanksgiving table. This year, help ensure your mashed potatoes receive the recognition they deserve with these essential cooking tips.
1) Start with the right spud.
Yukon gold potatoes will impart a slightly buttery flavor, while your standard Russet will help deliver mashed potatoes with a fluffy texture.
2) Boil the peeled potatoes in salted water with a whole clove or two of garlic.
Some sources advise cutting the potatoes into quarters, while others advise plopping the potatoes into the water whole. Either way, remove the potatoes from the water when they're easily pierced by a fork—after about 15 or 20 minutes. The trick is to remove the potatoes from the water before they begin to fall apart in the pot and absorb too much water.
3) Drain and dry.
Drain the water from the potatoes, pat the spuds dry, then return them to the pot. Depending on whether you prefer smooth or lumpy taters, you can use a potato ricer or a simple whisk to mash your potatoes. Don't use an electric mixer; this will over-develop the starches in the potatoes, making them gluey and sticky.
4) Warm your add-ins.
Warm any add-ins (butter, milk, cream, sour cream, cream cheese) before adding them to your potatoes. This will help retain the texture of your potatoes. Remember: The more fat you add to the potatoes, the creamier they'll be. Salt to taste.
How to Make Perfect Mashed Potatoes [About.com]
10 Tips for Perfectly Creamy and Fluffy Classic Mashed Potatoes [katefromscratch.com]
Our Best Tips & Advice for Great Mashed Potatoes [The Kitchn]
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