Essay On Mashed Potatoes

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Making Mashed Potatoes in a Stand Mixer

Mashed potatoes are a cornerstone of Thanksgiving and even great culinary minds give different advice on how to make them perfectly. They are good made with all-purpose, red-skinned, yellow-fleshed, fingerling, new-dug and organic or you can buy it in the supermarket. Potatoes mashed the easiest way is in a stand mixer and the difficult way is in a ricer, but they are more or less similarly delicious.

You may want to invest in a stand mixer for easier cooking. They are not very affordable, but it effectively makes a good mashed potatoes for you. If you don't understand what the big deal about stand mixers, just try to separate it from their baker. As this equipment continues to surpass their functionality with their impressive
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In a big pot, put a gallon of water and 2 tablespoon of salt to a boil over high heat. You may want to peel the potatoes or leave the skin on for a rustic feel. Peel it and slice them into uniform pieces. This will make sure that it will all be cooked at the same time. Keep them in a cold water until they are ready to cook, you can do this for up to 4 hours in advance before boiling the water.
2. Add the potatoes to the boiling water and boil it for about 15 - 20 minutes until it becomes soft. It will cook much better when there isn’t too much water. They will actually cook faster in less water. You will know when it’s cooked when a knife go in with almost no resistance. Make sure you don't undercook it because it won't break down and will be lumpy and grainy. Boil them for the full 20 minutes to avoid undercooking.
3. Salt the boiling water generously. By adding salt into the cooking water, it helps the potatoes cook faster and break apart better, which will result in a fluffier and creamier result.
4. In a microwave oven or a saucepan, heat the butter and milk together up until the butter melts and the mixture

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