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Mashed Potatoes
The key to making the tastiest Mashed Potatoes is to use only Russet Idaho Potatoes. (There is something in the starch content that just makes them taste better after they are cooked). Also I salt the water before they are boiled, I find you can use a lot less salt, but get a lot more flavor. Take the milk and butter that you are going to use to season the potatoes out when you start pealing the potatoes, this will give them time to warm-up when they are added during mashing. Lastly use only "salted butter" in making mashed potatoes, "sweet butter" tends to give potatoes an after-taste. |
Mashed Potatoes
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This intel was contributed by tonyg
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May, 2012
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