Ask Dr. Potato
With 755 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
How To Prepare Mashed Potatoes
What is the best way to prepare mashed potatoes?
For best results, use any size U.S. grade No. 1 fresh Idaho® potatoes packed in cartons or the less-expensive grade No. 2 packed in bags or burlap sacks.
Keep fresh potatoes in a dark, cool area, preferably at 45°F. Do not refrigerate. Cook with their skins, then rinse and peel.
Cook potatoes until fork tender.* Heat milk until scalding. Drain potatoes; peel if necessary. Place in mixer. Pour heated milk into mixer with potatoes. Whip on low setting until smooth, about 1-2 minutes. Add butter or margarine and salt. Whip on high setting for 3-4 minutes.
Sauté minced shallots, minced garlic, chopped mushrooms, and chopped black olives in butter. Form mashed potatoes into 3-inch pancakes. Top half of the pancakes with 1 tablespoon vegetable mixture. Top with remaining pancakes. Sauté in butter.
Beat 3 egg yolks and add to 1 pint mashed potatoes. Add butter and cream until mixture is of piping consistency. Using a star tube, pipe potatoes onto baking sheets. Sprinkle grated Swiss cheese on top. Bake at 300°F until brown. Make a tricolored, red/green/white mashed potato presentation: Add tomato paste, basil, and olive oil to one portion of mashed potatoes, add puréed spinach and Parmesan cheese to another portion, and leave the third unflavored.
Idaho® Mashed Tips
- For fluffier potatoes, use a ricer or hand-mash.
- For a dry texture, bake the potatoes instead of steaming.
- Heat dry spices first before adding to the potato mixture for more flavor.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Click here to submit »