Two Rules, Maybe More for Your Thanksgiving Potatoes

 My favorite side dish growing up for Thanksgiving was always the mashed potatoes. I would argue it still probably is. Potatoes, butter, milk or cream, salt, and how could that ever turn out bad?

It's such a simple dish but there are a few tips and tricks you can use to make sure you get the fluffiest and creamiest potatoes of all. 

Let's start with cooking them. Just like anything else, you want to build flavor at all possible turns. Let's start with your water. Keep in mind that as you cook the potatoes and they get softer they are going to take on water, which means they can take on the flavor of the water which is, nothing. 

There are a few options you can look at here. The easiest and most obvious is to salt your water like pasta water. Now you will want to watch going overboard because remember those potatoes are going to absorb the flavor of that water. However, if you do this you have already begun to build the flavor into your amazing side dish. Wait till the water comes to a boil and add your salt. 

There is another option I have used in the past, that I have to say I absolutely love to do. I like to add chicken stock to the pot I boil my potatoes in. I don't do just stock, I usually go for a 50/50 ratio because I just want a subtle flavor of the stock, I don't want my potatoes to taste like chicken soup! Having said that adding stock certainly adds to the flavor. 

But The Water...

You took the time to season your water and help the potatoes pick up some flavor along the way. The potatoes are now fork tender, but we have one problem. Now you have water-logged potatoes. I know I know, you're going to be adding butter, cream, and more salt they'll be fine. Honestly, they probably will, but then I wouldn't have any tips for you and there would be no point in writing this! Seriously though you are missing out on lot's of flavor here. 

So, since I am writing this, I am going to tell you what the next best move is after they are done boiling, and that is putting them in the oven at let's say, 375f for just a few minutes. This will help remove any extra moisture that is in the potatoes and will now leave you with a blank canvas for more flavor absorption. Now for the two rules as mentioned in the title...

Do Not Over Mash, or Over Whip

This first rule is to prevent the same thing that the second rule is for and that is to prevent your mashed potatoes from getting that gummy texture. That leads us to the first of two ways that you can prevent this and the first is just using a good old-fashioned masher!

You've cooked them twice essentially so they should be ready to go. A good mashing with one of these and then using a rubber spatula to work out the final little bit always works for me. However, there is a chance that one or maybe two of the potatoes might be a touch firmer than the others leading to this not being the full proof method to use. Having said that a tip for your potatoes to cook them not only faster but to make sure they are cooked more evenly is to cut them into smaller equal pieces before cooking. 

Still not satisfied well...

Enter The Ricer

You want those lumps out? This will get those lumps out! It's as easy as it looks to. Just add your potatoes to it, press down and watch the lumps disappear.

The best part about these two methods is that you are not at risk of over whipping or mashing your potatoes. If over mash, beat, or whip the potatoes it will break down the starch too much which is why you will get that gummy texture. I know most of us grew up with the hand blender going into the giant bowl of potatoes but trust me, this is better! Now for rule number two:

Never Add Cold Butter, Cream, or Milk!

If what you are adding to the potatoes is cold, it's going to be harder for it to absorb, so we end up back the previously stated issue, you will have to overwork your potatoes. Also, we are leaving out an amazing opportunity to again, add more flavor!

You will have to decide your butter to cream ratio. I rarely measure but I go into a saucepan with the heavy cream first. I just get enough into the pan to cover the bottom then add a stick of butter set on low and let it come together slowly. Here is where you can take your potatoes over the top, add some fresh herbs to your heavy cream and butter. My personal favorite is some fresh sage. 

Slowly incorporate your warmed cream and butter with a rubber spatula and you will have fluffy and creamy mashed potatoes. 

That's it. Just a few changes here and there can help you make better mashed potatoes. From the added flavor to the better texture, this should make your mashed potatoes at the big meals stand out from the rest!

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