Search results
Results from the WOW.Com Content Network
Use the right potato “The biggest cause of gluey mashed potatoes is selecting the wrong type of potato,” says Danny Grant, chef and managing partner of Chicago-based Maple Hospitality Group ...
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)
First, add your potatoes to a pot of cold water and bring the water up to a boil. Staring the potatoes in cold water will help them cook evenly and retain their fluffy texture.
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 ...
For lump-free mashed potatoes, you need to start with consistently sized potato pieces. To that end, Harvey recommends slicing spuds into 1- to 2-inch disks before putting them into the pot.
Follow this advice so that your pre-made mashed potatoes stay light and fluffy.
Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat, cover and cook 15-20 minutes, or until tender. Drain the potatoes in a ...
How To Make My 3-Ingredient Garlic Mashed Potatoes. For 4 to 6 servings, you’ll need: 2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled