From choosing the right potato to the movement at which you mash your cut and boiled spuds, making the perfect mashed potatoes requires more attention to detail than you might think.

First things first — choose the right potato based on your personal preference for whether you like your mashed potatoes creamy or fluffy. You can’t go wrong with making mashed potatoes out of a combination of Russet and Yukon gold.

When you’re boiling your potatoes, make sure they are cut and peeled, and placed in a pot of cold water. Once the potatoes are soft to the point of no resistance when poked with a… more

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