What's the secret to fluffy
mashed potatoes?

I boil potatoes, then mash
them with butter and some
milk.....but they just AREN'T
fluffy enough!

Anyone have a secret that
they're willing to share?
__________________________


03-17-03, 01:00 AM
esencia
First off,the best thing to use is a potato ricer, and the next best thing is a food mill. These two gadgets work so well because the potatoes achieve a uniform texture as they pass through evenly sized holes, and they get smashed only once. With this method, the cell walls are much less likely to break open. A traditional hand-held potato masher is probably what your grandmother used, is probably what your mother used, and is probably what you use too. This longstanding method works passably, as you probably know from experience, but it demands that you to repeatedly mash the same potatoes in order to achieve smoothness. There is a greater risk of smashing open the swollen starch cells by doing this, and therefore, a greater risk of glueyness. And unless you like your potatoes the consistency of wallpaper paste, never, ever try to mash them in a food processor.


After doing that, you can make the potatoes smoother and fluffier by whipping them briefly with a mixer on its lowest speed. Keep those little starch cells in mind, though, and don't get overzealous, or the potatoes will turn runny on you.

Also, remember any ingrediants you add, butter, milk/cream etc... make sure they are slightly warm or at least room temperature.

Hope this helps!


03-17-03, 01:55 AM
stanbee
also

depends on the right type of potato of the right age.

ex. Mature mealy potatoes mash best. Idahos (as opposed to waxy potatoes like New Potatoes, Red Bliss and I think, Cudahin. A potato is mature when eyes begin to form. Age relates to the starch content and its conversion. When you wind up with library paste the potatoes were too young. Too much starch.

I learned this the hard way with about 50 lbs of Idahos.Peeled, washed, boiled, seasoned, riced, whippped into Bride's paste.

Idaho's, Yukon Gold and Kennebecs are great mashed.

Waxy varieities are better suited to salad than to mashing.

As stated, the ricer is quick and effective. A little tough to clean, but worth it.

Recipe:
Sometime mash them with butter and cream. season with salt, wht pepper and some good truffle oil (Gocce). Serve with pan browned Day scallops in white wine. Sinful appetizer for a special celebration. Too rich for a meal.


03-17-03, 08:55 PM
Tree
Great info esencia and stanbee

I kind of wondered about using
the proper type of potato!

I read somewhere to heat the milk
before adding it to the potatoes
and it seemed to improve them!
Just like you suggested!

Thanks guys!


05-19-03, 12:46 PM
nerdqueendeluxe
It makes a difference if the potatos have been kept in the fridge. They tend to get a bit sweet and starchy. Don't put mashing potatos in the fridge.

Warm milk helps. In Tennessee we had mayonaise mashed potatoes and they were very light. Billy wouldn't say how much mayo but it seemed to be just a bit more than the quantity of butter you might use. I tried this and just one big spoon size glop worked well.

This message has been edited. Last edited by: DorianGreyed,