Search results
Results from the WOW.Com Content Network
Read on for chef tricks to keep mashed potatoes from becoming pasty and lumpy — and how to fix them if they do go awry. Related: 17 Creamy, Buttery Mashed Potato Recipes for a Side That Steals ...
Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...
Yukon golds are an excellent choice for creamy mashed potatoes and tend to be the standard. This variety has a naturally buttery flavor and is less absorptive than russets, which reduces the risk ...
Mashed potatoes—much like baked potatoes—are just SO beige. My husband Luke on the other hand, who happens to be a chef and hails from the Great Plains state of South Dakota, completely ...
Why You Should Steam Dry Your Potatoes for Mashed Potatoes. Two of the tips O'Toole shared were already things that I've put into place in my potato-cooking life, but it's worth sharing them.
Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), [2] is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed ...
Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
Maque choux (left) with dill mashed potatoes. Maque choux / ˈ m ɑː k ʃ uː / is a traditional dish of Louisiana.It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.