Piping hot, fluffy mashed potatoes are hands down the ultimate comfort food. And whether you like them made with heavy cream and butter or on the lighter side, there are a few tips you need to know to make sure your taters aren’t too lumpy, creamy or over- whipped...
- To ensure your potatoes cook evenly, cut them into similar sizes and place in a pot of cold water, gradually bringing the water to a boil.
- Bring butter and milk to room temperature before adding them to your Idaho® potatoes to help keep the mixture hot while mashing.
- Try mashing your potatoes with buttermilk instead of milk or cream. Buttermilk tastes like sour cream but has less fat and calories.
- Over-mashing your Idaho® potatoes will result in gluey and sticky potatoes.
- Add fresh herbs, spices, minced vegetables or grated cheese to boost the flavor and color of your Idaho® potatoes.
- For fluffier mashed potatoes, add ½ teaspoon of baking power to the mixture while mashing. Allow the potatoes to sit a few minutes before serving.
- Three medium potatoes will make approximately two cups of mashed potatoes.
- Add a bouillon cube to the boiling water. Save the liquid when you drain the potatoes and add some of it while mashing as a calorie-free flavor enhancer.
- Add more milk and leave out the butter for reduced-fat mashed potatoes.