Add potatoes to steamer basket, cover pot, and steam for 25 minutes or until tender. Bring to a boil, then reduce to a rapid simmer. Set steamer basket in pot, making sure water doesn’t come through the holes. As for the method, it’s SUPER easy:įill a large pot with 2 inches of water and salt. The only downside is you need a steamer basket, which a lot of people may not have. It can make for lighter, fluffier potatoes. Steaming also prevents your potatoes from getting mushy and waterlogged. Steaming potatoes is actually a faster method than boiling because you are heating much less water. There are some big advantages to steaming your potatoes rather than boiling them. Boil for 15 minutes or just until potatoes are tender. Simply bring your water to a boil with a teaspoon or two of salt and add your peeled, diced potatoes. This is the way we have included in the recipe below because we realize not everyone will have the kitchen items available for the alternative methods below. Want to cook and serve your potatoes all in the same pot (while also keeping them warm while serving)? Try cooking them in the Crock Pot! I have personally used every method below and really, you can’t go wrong with any of them! Boiled (stove top):īoiling potatoes is the most traditional and common way of softening potatoes to be mashed. In a hurry? Try our Instant Pot mashed potatoes recipe. If you want the best of both worlds, use half of each!Īs mentioned above, we will switch up the cooking method of our mashed potatoes depending on what our particular needs and/or timeframes are on any particular day. In fact, leaving a little bit of the peel on adds nutrients and gives it a nice texture. Yukon golds are nice because the skin isn’t as thick and dry as a Russet so you don’t have to peel them perfectly. If you like a more creamy, buttery taste, go with Yukon Gold. Idaho potatoes are very similar to Russet potatoes and will mash up the same. They are high in starch and mash perfectly. Russet is the cheapest and easiest to find, which is why most people prefer to use them. When making mashed potatoes, you want to use a nice, starch potato such as Russet, Idaho, or Yukon Gold potatoes. We will often change up how we cook or soften the potatoes to be mashed (depending on our timeframe or if we need to free up stovetop space) but our method for mashing them is always the same! What Kinds Of Potatoes Are Best? Always perfect every time and this is her mashed potatoes recipe. They are thick, but smooth, dense and fluffy, but not dry. It really depends on your taste! In our opinion, our Mom makes the best mashed potatoes. They can easily get too thin or too whipped, too dense or not dense enough. In just a few simple steps you’ll have delicious mashed potatoes for Thanksgiving, Sunday dinner or just a side to weeknight meatloaf. These creamy, buttery mashed potatoes are the perfect side dish for turkey and gravy, oven roast beef or pork chops.
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