My perfect mashed potatoes
The secret is in the water; literally, itâs IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes âdryâ and bland, even when you add large amounts of cream and butter and things.
So donât throw out any water.
Hereâs how you do that:
First, cut your potatoes into smaller cubes than you probably do. (Iâve left the skins on for flavor and also, thatâs where a lot of a potatoâs nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. Thatâs important because you wonât be draining any water, so you canât afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get âem fairly dark (I forgot to get a pic here because I was worried Iâd burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, youâre boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first youâll think thereâs too much water. If you get them mashed and they ARE a little too liquidy, just put âem back on the stove. Youâll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you havenât even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! Thatâs a lot of win â enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
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