photo by Kevin Briles

Make a Better Mash

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Before you scold us for messing with your favorite comfort food, chew on this: your plain-Jane mashed potatoes are good, but we’ve just made them better. Start with the most versatile vegetable on the planet, throw in a few strong flavors (like feta cheese!) and you can create a Thanksgiving side dish that just might outshine the star. (Don’t worry, Turkey. We’ll get you next year.)

(Printable recipes are in the photo gallery to your right.)

Name that Spud
Potatoes are generally broken down into groups by color: russets, reds, whites, golds and purples. Regardless of their size or shade, the general rule is that if they’re firm, well shaped for their type and free of cracks and sprouts, then they are read to be cooked.

Russet potatoes are the starchiest of the bunch, meaning they have low water content. The result is a grittier mashed potato that tends to fall apart during the boiling process. Their skin holds up that sturdy steak-side baked potato and the starch of a russet lends itself to better frying.

Red potatoes contain less starch and more moisture, which makes for a better batch of potato salad. They’re also good for roasting at a high heat. (Toss with olive oil, salt and pepper, and a touch of rosemary.)

Yukon Golds are the middle-ground potato, with medium amounts of both starch and water. They hold up in stews and break down for a mash, which is probably why then tend to be a chef’s favorite.

Save the russets for baking and the reds for roasting. If it’s the perfect mashed potato you’re after, we recommend the Yukon Gold for its creamy texture and subtle buttery flavor.

Potato Tips
• Use only enough cold, salted water to cover potatoes when boiling.
• Cut the potatoes into small, similar-sized chunks for faster cooking.
• Drain immediately after cooking. Less water will result in more potato flavor when mashing.
• Rub a little butter or margarine around the top edge of the pot to prevent the potato water from boiling over.
• Use a wire masher to create either a smooth or textured mash. For a smoother feel, use a potato ricer. An electric mixer will make a light, fluffy texture. Don’t over-beat – you’ll end up with glue.
• Heat milk or cream (don’t boil) before adding it to the potatoes.
• Use a crock-pot to keep mashed potatoes To save time and free up stove space, prepare the mashed potatoes ahead and then put in a crock-pot, on low to keep them warm. If needed, stir in a little more warmed milk just before serving.
• Do not store raw potatoes in the refrigerator. Cold turns the starches to sugar.
• Butter should be at room temperature before adding to mashed potatoes.

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