Mashed Potato Hints
A few tips when making mashed potatoes:
• Use about ½ pound of raw potatoes per person.
• Cut the potatoes into small, similar-sized chunks for faster cooking.
• Rub a little butter or margarine around the top edge of the pot to prevent the potato water from boiling over.
• Add a teaspoon or less of vinegar to the water when boiling to help the potatoes maintain their color.
• Drain the potatoes thoroughly and allow them to dry out a little by putting them back in the hot pan and setting it on the burner on low for just a few minutes. This helps pull moisture out that can make mashed potatoes gummy.
• Use whole milk or even half and half for creamy texture.
• Warm the milk before adding it to the potatoes.
• Add a little cream cheese when blending for extra creaminess.
• Use an old-fashioned hand masher rather than a mixer, especially for smaller quantities.
• Add just a pinch of baking soda while mashing the potatoes.
• If you want to mash the potatoes ahead of time, just prepare and put them back in the pot. Cover it with a wet tea towel rather than using the pot lid. Place the pot into a larger container of hot water, letting the water come up around the smaller pot about half way.
• OR, put the mashed potatoes in a crock-pot, on low. If needed, stir in a little more warmed milk just before serving.
Comments
On Jan 16 at 11:03 AM Jeannette said:
Like your tips on mashed potatoes; I will be sure to pass them on to my children and grandchildren. Thanks for helping us remember, "you can learn something new everyday". Tell us the benefit of a pinch of baking soda in the potatoes.
Jeannette
P.S.
I have a tip: When making a fruit or any runny type of pie, put into a preheated 425 degrees for 10 min. then turn oven to the temperature called for in the recipe. The bottom crust will never be soggy.
On Jan 24 at 10:56 AM Yomanna said:
yo those mash tarders r the bomb!!!!
On Feb 24 at 08:34 AM Sue said:
I love the tips. I will try them all. I hate the mess of boiled over potatoes! I too wonder what the benifit of baking soda does for mashed potatoes. Also why not electric mixer? Does it have something to do when mixing cheese in or is their another reason? I have heard putting butter in 1st when mashing potatoes is a no no because it makes the potatoes 'grainnie"? What is that? Thank you
Sue.
Food Channel response: The baking soda neutralizes acidity. It also reacts with other components to release carbon dioxide, making the potatoes just a little fluffier.
On Mar 1 at 03:17 PM Susan Cambareri said:
Love your hints
What is the baking soda fo in the mashed potatoes
On Mar 2 at 08:11 AM Judy Skinner said:
When cooking potaotes for potato salad....do not add salt. Potato salad will keep for days and never get watery. I just put salt shaker on table for those that like it salty. I think the salt draws the moisture from all the vegetables and make the salad watery.
On Mar 6 at 03:39 AM Maria Lue said:
Great tips on Mashing. These are all tried and true. My grandmother has attested to all. But, we pondered over the "pinch of baking soda". Can you explain? I also, see that other viewers have asked this question as well, but you failed to give us an answer. Please . . . don't leave us hanging on that thought!!! Gratefully, MariaLue
On Mar 23 at 03:21 PM Lyn said:
The baking soda makes the mashed potatoes fluffier. Lyn
On Apr 19 at 10:38 AM kathy said:
I often use evaporated milk for more creamy mashed potatoes
On Apr 22 at 02:51 PM Tom said:
Here is another one for keeping the potatoes from boiling over. I just bake them for round about three hours in the oven until they are almost black from the outside. Then just cut them in half and scrape out the inside. Follow the normal procedure. It is more efford, but you'll taste that nutty flavour, great.
On May 7 at 08:10 PM Bill Sybert said:
I found the tips informative, but I will never give up my wire whip for getting out the lumps. Also, for me the ultimate tips are: oleo (not butter) and evaporated milk. Looking forward to trying the pinch of soda.
On May 28 at 11:32 AM Sandy said:
Here is another great tip, I use Sour cream instead of milk, it makes for creamy mashed potatoes. My husband hates sour cream so I don't tell him and he doesn't even notice.
On Sep 25 at 01:59 PM said:
The original tip said "• Cut the potatoes into small, similar-sized chunks for faster cooking."
Does it reduce cooking time? Maybe a small amount. Is it worth adding all that extra moisture into the potato when you cut it up. I find that when the potato is whole it protects water from getting into the potato. Who wants soggy mashed potato?
On Nov 29 at 08:46 AM Mark Foster said:
Try using baked, instead of boiled, potatoes for fuller-flavored mashed potatoes.
On Jan 6 at 09:28 PM richmondred said:
These are some great tips ESPECIALLY the one about putting the butter/margarine around the rim of the pot to keep the water from boiling over! THAT is definitely a keeper for sure! Thank you so much for sharing. Now if I can just figure out how to post one, I've got a tip about sweet potates!