Tasty Bytes

I was down in SoCal earlier this month and decided to help a friend conquer her fear of potatoes. Yes, she was afraid…afraid of making a pot of lifeless impossible to swallow gummy mashed potatoes.  

Yes, they laughed at me and my mission but with bag of russets in one hand and my trusty masher in the other I gave away all my secrets. How do you make fluffy mashed potatoes?  

First, you peel your little russets, about a pound will serve 6 people. Then slice them about 1 inch thick and put them in a pot with enough water just to cover. Sprinkle in a few generous pinches of salt. Simmer those taters until they are soft. Pour out the water and put the pot of potatoes back on the heat. Pour in some milk or half and half(about a cup and a half for that pound), some salt, black pepper and as much butter (I use at least half a stick) as your arteries will allow – wait until you hear the milk boiling. Now mash away. Add more milk if it is too stiff. Serve. You can make this ahead and warm back up in a double boiler.  

The secret is to keep those taters hot as you mash them so that the gluten doesn’t come together and form a gummy mess. It also helps to use starchy potatoes like russets or yellow finns rather than the waxy varieties like red potatoes, white potatoes or yukon golds.  

For something new and orange – try using yams or sweet potatoes. I like to add a pinch of cinnamon and cumin too.  

So, what happened to my friend? She’s been making mashed potatoes every night since I left.