How to make perfect mashed potatoes

As everyone knows, making Homemade Mashed Potatoes is easy isn't it?

Well it can be but it is also all too easy to end up with watery, runny potatoes or a pile of mash that is full of lumps. Getting your homemade mashed potatoes perfect each time is not difficult as long as you follow a few tried and tested tips With that in mind here is a simple 1-2-3 for getting perfect, homemade mashed potatoes every time.

You will need:

• Large pan with lid
• Colander or drainer
• Salt
• Black pepper
• Butter or margarine
• Milk or cream
• Potato masher or large fork or Whisk

Take Care:

• -not to overcook the potatoes.
• -nor to under cook them.
• -aim to have similar sized chunks of potato for even cooking
• -thoroughly drain the cooked potatoes, or else the mash may be sloppy and wet

How to make perfect mashed potatoes

Preparation

• Try to only use Potatoes that are still fresh and firm, with no green patches showing through their skins.
• Do not peel them too deep as you will lose many of the potatoes best benefits by doing so.
• Peel the potatoes, removing any "eyes".
• Use roughly one large potato per person.
• Cut the potatoes into evenly sized, rough shaped chunks or wedges. If these chunks vary in size the smallest chunks will be ready before the larger chunks.
• Wash or rinse the potatoes thoroughly in cold water.

Getting Started
Homemade mashed potatoes usually take about 20 minutes to cook. With the preparation time and time allowed for the process of mashing allow around 25 minutes in total.

Keep this time in mind, so that you can make sure that the rest of your meal is ready at the same time. Mashed potatoes can be kept warm in the oven for a short time but, keep them warm for too long, and they will become dry and end up with a hard covering.

Make sure that you have a large enough pan to accommodate the potatoes, without water boiling or splashing over the sides. Cover the potatoes with cold water.

I like to season the water with a little salt but it is up to you. Homemade mashed potatoes will need some salt, at one stage or another, for them to be tasty. If you are cutting back on salt try a low sodium version or sea salt.

Cooking the potatoes

• Cover the pan with a lid and bring the potatoes to the boil.
• You will be as well keeping your eyes on the pan at this stage.
• Once the potatoes have boiled turn the heat down low, so that your potatoes simmer.
• Leave the pan covered, but so that some air escapes.
• After almost 20 minutes check whether the potatoes are soft, by pricking them with a fork.
• Although you do not want hard potatoes, neither do you want ones that are too soft.

Getting ready to mash the potatoes

• Thoroughly drain the potatoes, making sure that you do not burn yourself on the steam.
• If available use a colander to drain the potatoes
• You can either return the potatoes to the pan or place in a large dish for mashing.
• Sprinkle fresh, black pepper, and salt if required, onto the potatoes.
• Add a large chunk of butter or margarine. Adjust the amounts to taste.
• Either add a cup of milk or cream to the potatoes. It is better to only add a little, as you can always add more if necessary, but cannot take away the liquid if you add too much!
• If preferred boil the milk before adding to the potatoes

Mashing the potatoes
It is really up to you and how confident you feel. My Mum only ever used a large table fork to mash potatoes and she always made perfect mash. This does need a strong arm though.

• These days most cooks use a potato masher or a hand whisk. Whisking will quickly and easily leave your mashed potatoes lump free but may also leave them a little sticky and dry tasting.
• Potatoes that have been mashed with a potato masher usually have a better consistency but will require more work on your part.
• With trial and error you will soon find the right amounts of such things as milk and butter and the best way for you to make perfect homemade mashed potatoes.

To serve
Serve as soon as possible, so that your mashed potatoes are true perfection. Add a little garnish if preferred. The mash can be scooped onto the plate, squeezed through a muslin bag to make swirls or simply swirled with a fork. Again the choice is yours.

The right potatoes for the job
There are many varieties of potato. Some are just right for baking in the oven, others are more suitable for frying as chips. A few of the best varieties for making great, homemade mashed potatoes are:-

• Rooster
  
• Saxon
• Wilja
• Nadine

If none of the above are available try to buy a floury potato. Ask your vegetable retailer for their advice, if necessary.

Nadine potatoes are a variety of potato which has a cream skin and cream flesh. It also has a firm, waxy texture. Nadine is suitable for:

• Potato Wedges
• Roasting
• Boiling

Variations on plain mash

• Try serving mashed sweet potato as an alternative or alongside traditional mashed potatoes. Reduce the cooking time and liquid added as sweet potatoes have more moisture.
• Use cream instead if milk
• Use low fat spread alternatives, instead of butter. Try low fat margarine, vegetable spread or soft cream cheese.
• Add grated cheese to the top of the mashed potatoes and briefly cook under the grill
• Add garlic or garlic butter.
• Add other vegetables such as boiled turnip or swede.
• Experiment by adding a variety of herbs and spices. Just set a small amount of the mashed potato on one side to use for these experiments. This way, if you do not like the results you have not wasted time, money, food and effort.

Additional information:
Once you have mastered making perfect basic, homemade mashed potatoes, you can experiment and use your flair.

More:
http://www.deliaonline.com/recipes/international/european/british/perfect-mashed-potatoes
http://www.thekitchn.com/5-mistakes-to-avoid-when-making-mashed-potatoes-212271

---