If you must boil, add at least 1 tablespoon of salt per liter of water.
- Why it helps: Salt prevents flavor leaching and enhances the natural taste of the potatoes.
🥔 Best Types of Potatoes for Mashing
- Yukon Gold: Creamy and buttery texture.
- Russet (Idaho): Light, fluffy mash but prone to absorbing water—ideal for steaming.
- Red Potatoes: Less starchy, slightly waxy—use if you want a chunkier mash.
🔍 Pro Tips for Perfect Mashed Potatoes
- Dry your potatoes: After boiling or steaming, return them to the pot for a minute to evaporate moisture.
- Warm your butter and cream before mixing: Cold dairy can stiffen the mash.
- Use a ricer or food mill: This creates fluffier potatoes without overworking them.
👨🍳 Final Thoughts
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