Mashed potato

This simple to make Mashed Potato recipe is faultless for Thanksgiving. This recipe is classic, simple, and faultlessly hysterics the season. What could go improved with Turkey than ruby sauce and some mashed potatoes?

Mashed potatoes are as easy to make, but tranquil there is a real art in getting them perfect. Not too unconcerned or too heavy, with just sufficient butter, salt, pepper, and cream. Potatoes are essentially water and starch. High starch potatoes like russet food the best mashed potatoes. The final result depends on the superiority of the potatoes used. The below system will food the perfect mashed potatoes.

Ingredients

1. 1 1/3 pounds (4 medium) Russet potatoes, washed, peeled, and slice into uniform 2-inch pieces
2. 1 teaspoon salt, divided
3. 2 tablespoons warm butter
4. 1/2 to 2/3 cup hot milk,

* Do not slice the potatoes into smaller pieces as too much water will be engrossed by the potatoes. After slicing the potatoes, directly place in cold water to stop discoloration of the potatoes.

* Buttermilk may be replaced.

How to make Mashed Potato

In big saucepan, Add slice potatoes, 1/2 teaspoon salt, and just sufficient cold water until potatoes are enclosed; bring to a boil.  Decrease heat to medium; cover and let simmer 16 to 22 minutes or until potatoes are tender when penetrated with a divide. 

While potatoes are cooking, either in alternative saucepan or microwave, heat butters.  Also heat hot milk or cream to a bubble (do not boil) distinctly from the butter in alternative saucepan or microwave.

Message: Do not add cold butter or cold milk/cream to when making mashed potatoes.

When the potatoes are cooked, remove from heat and emergency drain potatoes carefully in a colander. Back-up to saucepan; heat over medium-low heat nearly 1 to 2 minutes to dry potatoes, stirring infrequently. 

Message: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming distended and watery. That is why it is vital to let the potatoes drain for a couple of minutes in a strainer nearly after they are cooked.

In the similar saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until lumpy.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk.  Add extra milk, a little at a time, if necessary, for desired consistency. 

Message: Sticky or slushy mashed potatoes are caused by energetic over mashing, as any person who has strained to make the side dish in a food processor can show. When potatoes are boiled, their starch grains swell. If those granules are broken too energetically, the cells release copious amounts of starch, resulting in a potato with the constancy of wallpaper paste.

I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make soft smooth mashed potatoes right at home because potatoes come out fleecy without being gooey. Once you use the potato rice, you will never go back to the old traditional potato masher.

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