Mashing 101: A Beginner’s Guide to Making Perfect Mashed Potatoes from Scratch

Mashing 101: A Beginner’s Guide to Making Perfect Mashed Potatoes from Scratch

Short answer how to make mashed potatoes from potatoes:

To make mashed potatoes, peel and boil potatoes until soft. Drain the water and mash them with butter, milk or cream, salt and pepper. Adjust consistency by adding more butter/milk/cream as needed.

Step by Step: How to Make Perfect Mashed Potatoes from Potatoes

Mashed potatoes, the ultimate comfort food and a staple side dish for any meal. Whether you’re making them to accompany roast beef or as the base for shepherd’s pie, learning how to make mashed potatoes from scratch is an essential skill that every cook should have in their repertoire.

Here is our step by step guide on how to make perfect mashed potatoes:

Step 1: Choose your potato wisely

Not all potatoes are created equal when it comes to mashing. You’ll want to look for a variety with high starch content such as Russet or Yukon Golds. Avoid using waxy varieties like red bliss or fingerling which tend to become gluey when mashed.

Step 2: Prep your Potatoes

Start by washing and peeling your potatoes under running water. Cut them into evenly sized pieces so they can cook more evenly. A good rule of thumb is about one inch per piece.

Step 3: Boil Away!

Place the chopped potatoes in a pot filled with cold salted water, enough to cover the contents fully. Bring it up until boiling point then reduce heat slightly but keep the boil going – this may take between 15-20 mins depending upon size of each chunk of potatoe & quantity being cooked together within same pot at once!. Cover partially with lid.

Step 4: Drain The Water Out

Once they’re tender (stick a fork through-the soft inside means ready!), drain them well in a colander making sure no excess moisture remains because we don’t need soggy mash!

Step 5: Create Base For Mash

Return the drained taters back into their original pan while still hot! Add butter sticks and heated milk/cream/oils if desired ; start incorporating these slowly by pressing down hard on top of chunks gradually breaking apart until perfectly mixed together without lumps remaining (consistency right yours). Season well with salt and pepper freshly ground rather than using pre-ground packaged brands for best results.

Step 6: Mash The Potatoes!

Use whichever tool suits you – a potato masher, hand mixer or immersion blender. As soon as all ingredients are mixed well together without lump leftovers, stop!. You don’t want to over-mix the potatoes because this can cause them to become gluey and unappetizing.

Step 7: Serve Hot

Your perfect mashed potatoes from scratch should be served right away preferably with your choice of meat or poultry dish, veggies (green beans etc) & gravy sauce on top or just by themselves- they’re so delicious it’s hard to resist! Enjoy every mouthful of creamy goodness knowing that you made it yourself.

In conclusion:

Making homemade mashed potatoes is an easy process requiring only a few simple steps. Start off with selecting good quality high starch content variety type of potato and take time when boiling these into perfection; drain excess water out thoroughly then add some butter+seasoning before using either a masher, immersion blender/hand held mixers like in Step6 describes above until consistency reached

Frequently Asked Questions About Making Mashed Potatoes from Potatoes

Making mashed potatoes from scratch is a classic and timeless side dish that everyone loves. However, there are always some doubts when it comes to getting them right. In this post, we have taken the most frequently asked questions about making mashed potatoes and provided you with informative answers to help ensure your next batch of mashed potatoes is absolutely perfect.

1) What type of potato should I use for mashed potatoes?
Russet or Yukon Gold Potatoes work well for mashing because they contain less moisture compared to other kinds of potato varieties. They also take on a fluffy texture when boiled or steamed which makes them perfect for breaking down easily in to creamy mash!

2) Should I peel my potatoes before boiling?
Peeling your potatoes isn’t necessary but we recommend doing so since the skin may create lumps in your otherwise smooth mash. It will also make sure any unwanted grit doesn’t find its way into the final preparation too.

3) How long should I boil/steam my peeled potatoes?
This depends largely upon the size of chunks that you cut them up in! Generally speaking, small-medium-sized pieces can be softened enough to pass through a strainer between 15-20 minutes while larger pieces require closer to 25-30 minutes.

4) Can I overcook my potatoes?
Yes – it’s not uncommon for people who make their very first ever batch of homemade mashers(!) go softening their spuds until they’re completely limp n’ squishy… Boiling them just enough ensures they will still maintain structure whilst providing an acceptable level creaminess as opposed to becoming puree instantly.

5) Is it okay if my mash has little bits/crumbles within it?
Not at all – small amounts shouldn’t affect taste much either however majority wouldn’t want this occurring consistently throughout the recipe because consistency lets goodness slide onto our plates rather than staying stuck together like glue! Most people would use potato ricer or other similar tools to make sure of this.

6) Should I use a stand mixer, hand mixer or do it manually with my potato masher?
This is an individual choice! Manual mashed potatoes made by hand can offer textural authenticity and satisfaction beyond what electric appliances are capable of. But let’s be practical here for moment: Not everyone has precious time on their hands especially if there’s lots more prep needed before dishes come together taking us up until close showdown! Take whichever route makes most sense depending on occasion- your trusty kneading technique plus luscious amounts butter/ cream may turn out just fine!

7) When should salt be added into mashed potatoes dish during preparation?
Sprinkle in right before falling the ingredient in line. This enables any additional saltiness that comes naturally via boiling to have been taken care off already thereby avoiding over salting.

8) Can I add other ingredients apart from our core three elements; Butter, Cream or Milk – That truly give taste and richness?
Of course! Possibilities are pretty much endless… Garlic would create great flavour

Unleash Your Culinary Skills – How to Make Amazing Mashed Potatoes from Potatoes

Mashed potatoes are a classic side dish in almost every household, especially during those special gatherings and holidays when the whole family comes together. While it may seem like an easy task to make mashed potatoes from scratch, there are some crucial steps that need to be followed to get the perfect texture and flavor.

Firstly, choose the right type of potato for your recipe. Russet or Idaho potatoes are ideal as they have a high starch content which results in fluffy mashed potatoes. Potatoes with low starch content such as red or new potatoes tend to become more gluey when mashed.

Peeling your potatoes is also important before boiling them as their skins can affect the taste of your final product. After peeling, cut your potatoes into evenly sized chunks so they cook evenly.

Next step is boiling them until they’re tender enough for mashing – approximately 15-20 minutes depending on size. Carefully drain out all excess water from your boiled potato chunks by using a colander then return them back into the pot or mixing bowl you’ll use for mashing.

Add warm milk (enough to cover at least half of the boiled potato chunk amounts) and butter along with any seasoning ingredients you prefer such as salt and pepper or garlic powder etc.. Always start with smaller amounts of liquid gradually adding more if needed instead of pouring everything at once leaving yourself unadjustable if mistakes happen.

Use a potato-masher tool instead of electric mixers which would disrupt its structure entirely making sure not to overwork things either since too much stirring will result in paste-like consistency rather than chunky resulting curls off everyone’s spoonfuls!

Once satisfied with how well combined everything looks then season again per preference before serving hot alongside roasts, fried chicken cuts spread across dinner plates nationwide!

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