Mashed Potatoes

Slice Of Life By Eileen Goltz

If there were a contest to choose the a universally beloved comfort food I'd have to say mashed potatoes would probably be at the top or very close to it. (all of you that guessed chocolate will get an honorable mention in my next newsletter) So what adjectives come to mind when asked to describe mashed potatoes? Well, you might say creamy, smooth, rich, flavorful, buttery, fluffy, light, potato tasting. Or, if you had a culinary deprived childhood (or went to my high school) you might say lumpy, bland, watery, dry, gummy, pasty, starchy, and heavy or gloopy. Personally, if given a choice I prefer the rich and creamy kind. So, what's the best way to create said desired mashed potatoes? Ask yourself the four simple questions

What type of potato am I using? High starch or low starch? How should I cook them?
How should I mash (or smash) them?
Do I want to add anything to them?

Potatoes are basically water and starch. High starch potatoes like Russet and Yukon Gold are often said to be the best potato's because the more starch they contain can result in a fluffier texture. Others swear by low starch potatoes because they absorb less water and hold up better when cooking. There really is no right answer; it's all about personal preference. Same holds true for leaving the skin of the potato on or peeling it. Works well both ways but for a more uniform look, always peel the potato. Don't forget that you can always substitute sweet potatoes or yams if you want to take the dish in an entirely different direction. Without going into the whole scientificness (not really a word but it works here) of it, you should always start your potatoes in cold water with salt added to it. Use just enough water to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking. When they're done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate. How should you mash or smash your potatoes? How you mash your potatoes will greatly affect the texture. There are all kinds of tools and methods. All having different results. If you are looking for really smooth mashed potatoes use a potato ricer. Looks just like an enormous garlic press and "rices" the potatoes so that when you combine your potatoes with your other ingredients you end up with really smooth potatoes. If you are looking for fluffy, airy potatoes, try an electric mixer. You can, of course, do it by hand with a hand held masher and make smashed potatoes. Exactly the same as mashed potatoes but with a lot more lumps. A tad more work but you can get exactly the right amount of smooth to lump that you want. What to add? The extras are almost as important as the potato. Butter, margarine, sauteed garlic and/or onions and milk or cream? Yes please. Cheese? You bet. In fact, just about anything goes, including vegetables and broth instead of anything dairy for those that are lactose intolerant. The following recipes should get you started on your way to mashed potato nirvana. Just remember, they're just as good reheated, IF there are any left over.

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