Coming up with a puree that sounds so sublime with every cooking is beyond any cook’s hope. Still, while there are many things that affect the quality of mashed potatoes, it takes a very special skill to produce a dish of mashed potatoes at home that is inedible. But, to be a purist on mashed potatoes and looking for the softest, lightest, fluffiest, creamiest, and tastiest mashed potato possible, there are a few points worth considering.
The fluffiest mash is made from the floury and floury varieties, but these potatoes are the ones that tend to explode in cooking and invariably have bullet-shaped insides. Best results are obtained by cooking potatoes of uniform size in cold water that is brought to a boil, the pot partially covered, and then the water is simmered until the potatoes are cooked.
It is recommended to put a quarter of a lemon in the cooking water to prevent the potatoes from breaking.
Since potatoes contain almost 80% water, potatoes to be mashed must be cooked with their skins to avoid water filling. Once cooked and drained, allow the potatoes to cool slightly before beginning the slimy task of skinning them. This is best done by holding the potato in a cloth and using a small pointed vegetable knife to peel off the skin. This tedious task can be sped up if you remove 1/4 inch of skin around the center of the potato before boiling. When done, the skins can be removed with a pull on each end. Let the potatoes steam dry under a clean cloth for 5-10 minutes before you begin mashing. When dry, return the potatoes to their skillet and mash them dry with a knob of butter.
A firm mash needs at least 2 oz (50 g) of butter and 1/4 to 1/2 pint (150-275 ml) of milk for every 2 lb (900 g) of potatoes. It is actually easier to add warm milk than cold milk and there is the advantage that the puree will not be warm. Always add the milk gradually so you can measure the consistency. The ideal consistency of the puree will depend on what the potatoes are going to be eaten with and if they are going to be incorporated into another dish. For example, a French-style liquid puree would not work for sausage and mash or to top shepherd’s pie.
The final smoothie or smoothie of the potato is a vital part of creating a light mash. It doesn’t matter which implement you use for this job as long as you work quickly and evenly to bring air into the mix.
Should I keep the mashed potatoes warm before serving, cover the top with melted butter, and the pan with aluminum foil? Just before serving, mix the butter with the puree.
Interested in learning simpler and faster recipes? Take a look at the classic cheese sauce as a basic recipe.