Should I heat milk before adding to mashed potatoes?

They add so much creaminess and will give the potatoes an irresistible flavor. Not to mention that the yolks will give the mashed potatoes a vibrant yellow color and make them richer too.

A hand blender (immersion blender) will release too much starch from the potatoes and result in heavy and gummy mashed potatoes. When you use a hand mixer, you can whip in much more liquid and fat without releasing too much starch from the potatoes. It also results in a very smooth and creamy texture. That’s it!

Too much or too vigorous mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill. If you’ve already done the damage, turn pasty potatoes into a casserole: Spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.

So can you use a hand mixer when the recipe calls for a stand mixer? The answer is yes for many recipes it can. Most cake and cookie dough batters as well as frosting or cream can be done with either a hand mixer or stand mixer like the recipes below.

Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash. When you melt butter on the stove, its milk solids and fat separate.

An electric whisk delivers good results or put the potatoes through a ricer or push them through a sieve before adding the emollient elements of butter, olive oil or cream to finish the pure. An old-style potato masher still does the job best.

As you work the potatoes with machine force, they go from light-fluffy to dense-creamy. “If you like your mashed potatoes extra-creamy,” declares Good Housekeeping, “use your hand or stand mixer instead [of a ricer]. Just watch carefully and stop when the potatoes are silky-texturedbefore they become gluey.”

Baking potatoes (rather than boiling them) is completely hands-off, frees up a burner (clutch on Thanksgiving when stovetop space is at a premium), and also reduces the water content of the cooked spuds, resulting in the easiest and most flavorful mash of all time.

As with pasta water, there’s a reason to liberally salt the water in which the potatoes will cook: As the starches in potatoes warm up, they open up and absorb water (and salt if you season the water). When they’re finished cooking, the cells close off.

To make Gordon Ramsay’s mashed potatoes, boil potatoes for half an hour and set them aside. Then, melt butter in a pan and cook garlic in it. Add milk to the pan and stir for a minute. After that, add the warmed milk, chives, salt, and pepper to the potatoes and mash them until smooth.

No, you do not need to boil your potatoes before baking them.

There is only one answer here! To make light and fluffy mashed potatoes, always use russet potatoes. And it’s all about the starch. They key here is to release as little starch as possible and wash off the starch released right after cutting and after cooking (yes twice!).

The secret to keeping mashed potatoes warm at a restaurant is twofold. First, the potatoes are usually kept in a warming drawer or oven set to a very low temperature. This ensures that the potatoes retain their heat. Second, when the potatoes are plated up, they are usually topped with a bit of hot gravy or sauce.

We consider Yukon Gold potatoes the best choice for classic dense mashed potatoes. Their rich texture and subtle creaminess make them great for all of your mashing needs. A true all-purpose potato, they’re also good for shredding, roasting, grilling, blending (?!), and shingling.

A word about butter: don’t melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.