Q. How do you make the perfect mashed potatoes? —Parker, Appleton
A. While the definition of perfect mashed potatoes is open to individual interpretation, there are a few suggestions where most of us will agree. The first question is whether to peel the potatoes. Peeling the potato leaves open the option to squeeze them through a potato ricer, which some believe make the fluffiest mashed potatoes. Not peeling the potatoes saves time and gives the mashed potatoes added color, texture, nutrition and yield. Cooking the potatoes correctly is paramount. If the potatoes are undercooked, they can become lumpy. If the potatoes are overcooked, they can become gluey. Thoroughly draining the potatoes while hot and allowing the steam to escape helps remove excess moisture, which is desirable to produce the best finished product. Mashing the potatoes by hand is more work, but mashing potatoes with a mixer makes it easy to over-mix them. The addition of milk, sour cream, butter and seasonings is subject to personal taste; however, the key factor here is that whatever gets added to the hot potatoes must also be hot. Adding cold ingredients not only robs the potatoes from their heat but also will make the mashed potatoes pasty.
