Perfect Mashed Potatoes

Yes. Everyone claims to have the “perfect” mashed potato recipe but let’s face it, it’s not about the recipe. Perfection lies in technique.

The first thing you want to know about making mashers is that starch is your friend. It adds firmness, which allows the serving to be fluffy and perky, rather than runny and vertically challenged. High-starch potatoes include Idaho and Russet potatoes. Many chefs rinse ‘extra starch’ from cut-up raw potatoes, which is a perfectly valid option when the starchy flavor competes for space on the tongue with other, subtler flavors. But don’t bother rinsing medium-starch potatoes, like Eastern or Yukon Gold potatoes.

Mashed potato techniques:

• When you buy your mid-to-high-starch potatoes, store them in a cool, dry place, but not in the refrigerator (although low-starch potatoes can be refrigerated).
• If you choose to rinse them after you cut them, do it in cold water in order to help crystallize the starches that remain.
• Cover potatoes in cold water and then turn on the heat to boil.
• Keep medium-to-small-sized potatoes whole. Cut large potatoes into 3 inch chunks.
• Your potatoes take about 30 minutes to boil.
• Salt the water in which you boil your potatoes.
• Don’t overcook the potatoes or poke them too much with a knife or fork (to see if they are done) while they are boiling, as extra water weighs them down without adding flavor.
• High-starch potatoes like Russet or Idaho potatoes will be soft all the way through when they are finished boiling and ready to mash.
• If you are preparing your mashed potatoes ahead of time, to be reheated in a casserole, do not cook all the way through.
• When potatoes are done, drain and return potatoes to covered pot to dry slightly.
• If you want smoother, creamier potatoes, peel them and run them through a food mill or ricer.
• If you want country-style potatoes, scrub them but don’t peel them, and mash them with a potato masher, whisk or fork.
• No, you do not need to heat your milk.
• Drain the spuds completely, and add milk (or heavy cream, preferably, so long as you don’t flood the potatoes and make them runny), butter, sugar, salt and pepper to your heart’s content.
• To keep warm, place over a low heat on the stove, stirring gently and constantly.
• As far as recipes go, the sky’s the limit. Some common flavor elements include garlic (preferably roasted), onions (preferably caramelized), fresh herbs like parsley, cilantro, dill, chives, rosemary and thyme, chipotle chiles, ham, cream cheese, Parmesan, Gouda and/or other cheeses. Think about what would complement the main dish and the other sides. Have fun with your mashers!

Do-Ahead Option:

• Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole. Bake immediately, or cover and refrigerate up to 24 hours.
• Heat oven to 350 F. Pour some milk over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.