mashed potatoes
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Make Super Smooth Mashed Potatoes With a Fine Mesh Strainer
Mashed potatoes are easy enough to make, but getting them to that perfect, creamy texture is harder than it first appears. Fans of smooth spuds usually end up purchasing a ricer, which breaks down the spuds into tiny (rice-like) bits by forcing them through little holes. These extruded—but still fluffy—spud flecks are then coated with dairy…
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Two Things You Should Never Do While Making Mashed Potatoes
A lot of people like to refer to autumn and winter as “soup season,” but I’ve always considered these colder months to be “mashed potato season.” Whether eaten as a (non-negotiable) holiday side, or as a mid-week meal, few things comfort and satiate quite like a bowl of creamy, smushed spuds.
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How to Make Perfect Mashed Potatoes in the Microwave
Mashed potatoes are as involved as you want them to be. Want to peel them? Great. Want to rice them? Also great. Not doing those things? You guessed it — still great. I don’t think I’ve ever made the same bowl of mashed potatoes twice. From cooking methods, to add-ins, to the potatoes themselves, there are…
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Rinse Potatoes After Peeling, Not Before
Potatoes grow under the ground, in dirt, which makes them dirty. (This is science.) If you are going to eat the whole potato — skin and all — you should wash it beforehand. Baked potatoes, roasted potatoes, skin-on fries — all of these spuds need a good scrubbing as a first step, before any further…