How To Make Mashed Potatoes For Thanksgiving 2017

Thanksgiving is more than just a deliciously cooked bird. Hence, while it is important to know what temperature to bake your Thanksgiving turkey at to get that perfect glaze on the top, it is equally important to remember a few tips and tricks to wow your guests with a melt-in-the-mouth side of mashed potatoes.

Before you put on your apron and head to the kitchen, here are a few tips you should keep in mind when it comes to making sure your mashed potatoes comes out fluffy and yummy:

1) Ensure that you buy the starchiest potatoes that you can find in the market. Starchy potatoes like Russet or Yukon Gold break down easily without leaving behind lumps, resulting in a creamier mash. On the other hand, potatoes which are low in starch content or waxy tend to be hard and hold their shapes even after boiling for a considerable amount of time which may lead to a gummy mash.

2) The saying that size of potato chunks do not matter when it comes to mashing them is a myth. If the chunks of potatoes are equally sized, they will tend to cook at an even pace, which will ultimately make for a smoother mash.

3) Regardless of whether you are blending the potatoes by food processor, blender, immersion blender or hand mixer, make sure not to over blend them, otherwise the mash will become gluey and tight.

Here are a few easy-to-make recipes that require just a few ingredients and equipment:

Simple Potato Mash

According to Pillsbury, to prepare this mash, you would require these ingredients: 10 medium Russet potatoes or about 3 pounds (peeled and cut into quarters), one teaspoon salt, two tablespoon butter (optional), pepper and one-fourth cup hot milk.

Boil the potatoes in a saucepan full of water with three-fourth teaspoon of salt, for 15 to 20 minutes or until potatoes break apart easily when pierced with a fork. After draining the water from the pan, add margarine, pepper and remaining 1/4 teaspoon salt. Mash it carefully with a masher so that no lumps are formed. Add just enough milk to make the mash creamy.

Creamy Potato Mash

According to BBC Good Food, the ingredients required to make the mash are 1½ kg (3.6 pounds) floury potatoes cut into even chunks, 125 ml semi-skimmed milk, one tablespoon butter and four tablespoon crème fraîche.

To start off this recipe, boil the potatoes for 15 minutes or until tender and keep aside after draining the water. Heat the milk and butter separately and then pour the mixture over the potatoes. Before you start mashing potatoes, make sure that you remove it from the heat. After the potatoes have been mashed and smoothened, tip in the créme fraîche and beat with a wooden spoon till a creamy consistency is reached. Add the salt and pepper at the end.

Dairy-Free Mashed Potatoes

Who said that lactose intolerant people cannot enjoy mashed potatoes? Minimalist Baker offers a recipe to make dairy-free mashed potatoes. To make this, you would require: six to eight medium Yukon Gold potatoes, one and half teaspoon of sea salt, half teaspoon of ground black pepper, five to six cloves of roasted garlic, three to four tablespoons of vegan butter and one-fourth cup of fresh chives.

The only variation would be to add vegan butter, roasted garlic, black pepper and sea salt after your boiled potatoes are mashed and ready. Top the preparation with a shower of chopped chives.