Creamy, buttery and silky mashed potatoes are just heavenly.
Watch the video below for the full explanation.
Here are 13 mistakes everyone makes when making mashed potatoes:
1.
Image by: Mashed
Using non-starchy potatoes
Red bliss potatoes dont play well with mashed potatoes because of their waxy texture.
you could also use Yukon gold potatoes as they have a naturally creamy and robust texture.
For the best results, use a combination of the two.
Putting them straight into boiling water can cause them to cook unevenly.
When you heat the water while your potatoes are in the pot, theyll be cooked more evenly.
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3.
The right way is to cut them into 1-inch pieces.
This size of potatoes will let them cook quickly, but they wont soak in too much excess water.
Not salting the water
Salting your potato water will transform your spuds from bland to beautiful.
The amount of salt youll add is up to you.
you could also add herbs to the pot.
Wash them even if you are peeling them.
Scrub the nooks on the potatoes to fully remove the dust.
Not using a potato ricer
If you want professional-grade mashed potatoes, consider investing in a potato ricer.
Dont over-mix your potatoes as they will be gluey potatoes.
Mixing in cold mix
Its essential to get your temperature right.
According to Martha Stewart, using warm milk will give you creamy, cloud-like mashed potatoes.
you might heat them on the stove or microwave but not boiling.
Forgetting the baking powder
A pinch of baking powder will give your potatoes a silky texture.
Cooking them too early
Mashed potatoes are best when hot and fresh.
Forgetting fresh herbs
Fresh herbs add extra flavors to your spuds.
you could add them while boiling or at the end.
Not adding nutmeg
This will give a deep rich flavor to your potatoes.
Not overdo it as you dont want them to taste a coffee cake.
