Secrets to phenomenal mashed potatoes

Whether you’re currently enrolled in an online chef program or have just always had a passion for food, you’ve probably heard countless people say that they make the best mashed potatoes. While you may be convinced the perfect mashed potatoes are easily in reach, odds are there’s a lot more you could be doing to make your recipe better. Next time you’re looking for the perfect side dish to add to your meal, take a moments to try a few of these uncommon tips. Before you know it, you’ll be on your way to making truly phenomenal mashed potatoes.

Baking potatoes
Ok, we know what you’re thinking, mashed potatoes shouldn’t be baked. Apprehension about this is understandable, as baking a potato leads to an entirely different dish, but it just may be the secret to perfection that you’re looking for. According to Simple Bites, throwing the potatoes into an oven for a few minutes after you’ve boiled them can help to remove excess water, leaving you with a better overall consistency. Try five minutes at 400 degrees Fahrenheit on a baking sheet in between the boiling and the mashing, you won’t regret it.

Boiling as an art
Believe it or not, all boiling methods are not created equally, and this is particularly true when it comes to making knockout mashed potatoes. Instead of adding the raw potatoes to boiling water, try placing them in the pot and then bringing it to a boil. This will allow them to cook more evenly while absorbing less water. Kate From Scratch recommends putting a few cloves of garlic in with the water so that the potatoes can absorb their flavor while boiling.

Temperature, temperature, temperature
When you’re making any dish you should be sensitive to the temperature of the ingredients that you’re adding. This is particularly true with mashed potatoes, as it can make a huge difference in the way your final product tastes. Try warming or melting the butter you intend to add and mixing it into the milk before putting either into the potatoes. You’ll find that the fat is absorbed more quickly, offering a smoother, more flavorful dish.

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