Here are a few tips to make sure you are serving the best mashed potatoes:
- Drain well:
- I usually let them sit about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
- Mash by Hand:
- For the very best mashed Maine potatoes, use a hand masher or a potato ricer. Using a hand mixer, stand mixer or food processor can break down the starches in the potatoes and cause a very gluey or gummy texture. You can still get buttery smooth creamy mashed potatoes mashing by hand.
- Butter is Your Friend:
- There are places you can skimp on butter and mashed potatoes is not one of them. I like to use salted butter and lots of it (but you can use unsalted season yourself). Butter helps your mashed potatoes get a creamy… well, buttery texture.
- Heat Your Cream:
- Heat your milk/cream before adding. This keeps the potatoes hot and absorbs better. Add cream/milk a little at a time to get the right consistency.
Cream cheese, garlic, and butter added to homemade mashed potatoes can add a delicious tang! You can really add whatever toppings you love the most, mashed potatoes are very forgiving!
Need an idea of proportions? Here you go…
This will make 10 servings:
- 4 pounds Maine potatoes, Russet or Yukon Gold
- 1/3 cup salted butter, melted
- 1 cup milk or cream, heated on stove top or microwave until warm
- salt & pepper to taste
Cook potatoes until tender, DRAIN WELL
Add butter to the potatoes and begin mashing. Pour in milk a little at a time until you achieve desired consistency. Season with salt and pepper. Serve hot.
Enjoy your mashed Maine potatoes!