Want perfect mashed potatoes? Don’t make this common mistake

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It’s the season when roast turkey and all its traditional equipment becomes the center of attention. From sweet potato casserole to squash and peas (not to mention roasted carrots and cranberry sauce), there are many ways for fruits and vegetables to appear on the Thanksgiving table. But when it comes to hearty side dishes that can make or break the meal, two stand out from the crowd: SATURATION and mashed potatoes.

“Mashed potatoes really mean a lot,” says Kevin Humphreys, chief executive at Branch in Driggs, Idaho. “It’s comfort food, and it’s probably one of the first dishes that comes to mind when you think of a home-cooked meal.”

While it may seem like an easy task to produce a truly delicious bowl of mashed potatoes, the truth is that five-star mashed potatoes are only achieved with unwavering attention to detail. Here, we share Chef Humphreys’ instructions for making a version of the dish that will earn it a place at the center of your Thanksgiving dinner.

Diversity Issues

Choose your needles carefully. According to Chef Humphreys, Idaho Russet potatoes are the best for mashed potatoes. “They whip up nice and fluffy because of their high starch content and low moisture,” he explains. Yukon Gold potatoes are his next favorite, thanks to their “natural butter flavor, golden color and medium starch content.”

In either case, just make sure to cut the potatoes into uniform pieces first, which ensures they cook evenly.

Boil down

The biggest pitfall that dooms most home cooks’ attempts to make great mashed potatoes is cooking them in boiling water, which is a surefire way to ensure the potatoes are cooked before they are mashed. “Brilling is a very harsh and aggressive style of cooking,” says Humphreys, who explains that boiling water actually draws the starch out of vegetables, and the lack of starch produces a sticky finished product.

Instead, in a large pot, cover the potatoes with water, then cook over medium heat, bringing the water to a boil. Once boiling, reduce heat to low. “This puts the starch inside the potato,” says the chef, “so when you emulsify the butter in it, the potato whips up in a nice fluffy way.”

Tools of the Trade

While it may seem counterintuitive, the best mashed potatoes don’t require a traditional masher. Instead, use a potato ricer or food mill, which grinds the potatoes to a much finer consistency. According to Humphreys, this goes a long way towards improving the bottom line. (Incidentally, a food or rice mill also makes it easy to separate the potato flesh from the skin, assuming you cook the potatoes with the skin on first.) “You get a really good texture,” the chef explains. “So when you add the butter and then the dairy, you don’t get what I consider a bad lumpy mashed potato. It makes all of that easier.”

One-Two Punch

It goes without saying that the best mashed potatoes are loaded with two things: butter and milk. There’s no hard and fast rule for how much of these two ingredients to add, but Chef Humphreys has found that when making mashed potatoes using Idaho Russets, six pounds of potatoes are balanced by three-quarters of a pound of butter and a cup of cream. heavy. If he’s mashing Yukon Golds, Humphreys likes to start with nine pounds of potatoes, then add three-quarters of a pound of butter, 2 cups of heavy cream and 3 cups of sour cream.

Make sure the butter is melted and the cream is warm and start by mixing it with the butter using a whisk to fully emulsify the two. Then do the same with the cream – making sure the cream and butter are warm is a crucial step in the process. “Things go together when they’re the same temperature,” says the chef.

Creative Control

Once you’ve got the basics down, there are a seemingly endless array of options for unique twists on the classic. In particular, Chef Humphreys likes to infuse his custard with fresh herbs (straining the herbs before incorporating the milk into the potatoes); and dipping cheeses, such as sharp white cheddar, is a popular move even within the Tributary kitchen. “The only limit to the dish is your imagination,” he says. “This is the best part for mashed potatoes.”