I’ve made thousands of pounds of mashed potatoes in my life and tested them so many different ways.  Potatoes are an amazing and versatile vegetable.   As a starch it can really shine on a plate and practically pairs with everything.  It’s a starchy vegetable so it gets a bad wrap for being unhealthy but it’s really the way it’s prepared and what you put in it that makes it unhealthy.  Needless to say that unless you get someone watching calories they are an excellent option for a meal everyone will love!

Here are few tips and favorite ideas for them.

Mashed-   If your going to boil the potatoes for mashed the most important thing to remember is don’t over cook them!  after the mashed becomes cooked it starts to take on the water and really turns to shit.  If you’re using standard potato cut it into 6-8 pieces.  Try to make them as uniform in size as you can but don’t waste your time on being perfect. Remember your going to mash them so it’s not that important.  Once you’ve cut them put them in a pot and run cold water on them until it runs clear.  I try to remove as much starch as possible before I boil them.  Bring the potatoes to a boil over medium high heat. When the potatoes break apart easily drain them in the sink and give a good amount of time for them to drain.

Here is a huge piece of equipment for the perfect mashed most people don’t get to experience.  The Food Mill! If you have never heard of a food mill or used one I suggest looking into it.  It’s not something that you use very often but when making mashed nothing comes close.

Put the cooked potatoes in the mill a few at a time and turn the crank.  they will come out so smooth on the other side.  mix it with melted butter, heavy cream, salt and pepper.  Enjoy the creamiest potatoes you’ve ever had.

Now that you have the base mashed what do you want to do to them?   You can eat them classic but say your making braised short ribs with an Italian wine.  Why not fold in some classic pesto or a roasted tomato pesto.  If you wanted to go French with it add in a little brie and some Herbs De Provence. Are you seeing a pattern?  Say you want to eat a mediterranean add some feta, sun-dried tomatoes, and sautéed spinach.  Spanish is one of my favorites add a little smoked paprika, and manchego. If you wanted to do it Mexican add some pureed chipotles,   cumin, and touch of lime.   Once you know what direction you what for the rest of the dinner the base recipe will allow you be creative with what you add to it.

Enjoy