Mashed Potato Recipes

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Browned Mashed Potatoes Recipe

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Loaded Mashed Potatoes Recipe

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Warmed Mashed Potatoes Recipe

Do you remember when mashed potato recipes included gluey blobs of starch that loaded down your plate swimming in thick gravy? Well, mashed potatoes have come a long way since then. With today's wide variety of potatoes on the market, this favorite has become light, fluffy, and even less starchy. Real mashed potatoes aren't that hard to master, either, so learn how to make a perfect batch and then whip up a bunch for the family tonight!

Making the Perfect Mashed Potato Recipes

Making mashed potatoes isn't hard, but it can be time consuming. If you use a waxy potato, such as a red, white, or Yukon gold, you can leave the skins on and mash away after the potatoes are cooked. These waxier potatoes tend to absorb less water as they cook, so you should only lightly mash them when you're ready to serve. If you mash them too much, they can turn gluey and gummy, and that's not good. If your family likes their mashed potatoes with a few lumps and character, then these are the potatoes to choose.

If you like your potatoes absolutely smooth and creamy, then it's best to choose an Idaho, Russet, or baking potato. They are all basically the same. They have a heavier skin, so you'll need to peel them before you cook them. Many cooks prefer to steam these potatoes rather than boil them for the creamiest mashed potato texture.

Whatever potato you choose for your mashed recipe, here are a few hints that can make the process smoother and easier. First, you should make sure your potatoes are completely drained and dry before you begin to mash. Return them to the pot over low heat to dry them on the outside if you need to. Next, you'll need a food mill or potato ricer. These gadgets reduce the cooked potato effectively and will leave you with a smooth product. Waxy potatoes will still retain some of their texture, even if you use a ricer. Force the potatoes through the ricer and into a bowl and then follow your recipe for the best results.

No Gluey Potatoes Here!

What's the main component of potatoes? Starch, of course. What makes some mashed potatoes gluey and gummy? That same starch. If you over beat or mash your potatoes, sooner or later you'll end up with a glutinous mess that is unappetizing and even inedible. How do you avoid that? First, put away your electric mixer! Mashing potatoes by hand may be a little more work, but your potatoes will be light and fluffy if you put in the extra effort. Oh, and don't add the liquid until the potatoes are mashed, any liquid will set the consistency when you add it.

Other Mashing Tips

If you're concerned about calories in your mashed potato recipes, try using buttermilk as an alternative to milk. It has fewer calories and will give your potatoes a tangy, sour cream-like flavor. Fat-free chicken broth is another low-cal alternative for tasty potatoes. You should heat up your milk, cream, or buttermilk just to a simmer before you add it to your recipe. You should warm up your butter to room temperature, too. Add flavor to your mashed potatoes by adding roasted garlic or herbs and spices. Chives are a common addition, but just about any of your favorite herbs will add spark to your mashed potato recipes.

Types of Potatoes

Blue Potatoes – Colored potatoes are all the rage now and you can find them in blue, purple, and more amazing colors. They are usually members of the waxy potato family, and are best boiled, roasted, or lightly mashed with skins.
Fingerling – Fingerling potatoes have been around at farmers' markets for a while and are beginning to make their way into grocery stores. They are waxy and are generally used for roasting and boiling.
New Potato— New potatoes are simply small versions of their larger cousins. They can be just about any variety, but are most commonly red, white, or even blue.
Red – A waxy or "boiling" potato, these are good for gentle mashing with the skins on or for boiling or roasting.
Russet— (Idaho or baking) traditionally known as baking potatoes, these are excellent for mashing, too. Their light, fluffy interior mashes up well and creates creamy, smooth mashed dishes that aren't gummy at all.
Sweet Potatoes/Yams – These are really two different vegetables that closely resemble one another. Baking sweet potatoes brings out their rich, intense flavor, and you can use them in just about any recipe where you'd use a white potato. Mashed, they are wonderful and full of powerful flavor.
White Rose – White roses are the king of the boiling or waxy potatoes. They have light skins and are good for boiling, roasting, and light mashing.
Yukon Gold – These rich, golden potatoes are quite popular with chefs and in home kitchens. They are good for boiling, baking, mashing, and even frying, and their rich, almost nut-like flavor will amaze you.