Can i mash russet potatoes

Rating: 3 stars. This recipe could be perfect if the measurement for the potatoes was given in a measurement that isn't subjective. It should be revised to be by weight or cups. Reviews: Most Helpful. Baking Nana Allstar. Mark Felty. Thank you to Chef John for making the video. I couldn't figure out why I kept getting starchy water until he explained the method of cutting the potatoes lengthwise vs. I ran out of whole milk, so I used buttermilk. Plus, to make them extra creamy, I added 3 tbs.

By making those adjustments to the recipe, I'll just say that they were such a hit at thanksgiving dinner, all we had to take home was the container I brought them to dinner in! Fluffy, flavorful clouds in my mouth. And so easy. As for the masher, my sister has our Mother's which he recommends, so I used mine which he doesn't like. Still, the potatoes were wonderful!!! His video shows the techniques very clearly. Find at foodwishes. These potatoes come out well and the instructions make them very easy to make but they are bland.

I learned the hard way that my family expects more to mashed potatoes. If you like good old fashioned "just potatoes" then this is definitely the recipe for you. Sarah Jo. This really is the simplest and tastiest way to make mashed potatoes.

I like to use warmed evaporated milk instead of whole milk. This recipe makes the fluffiest potatoes. NOTE: This is also good with a couple cloves of homemade roasted garlic. Thank you Chef John!

I got so tired of watery mashed potatoes that I started buying the Bob Evans in the refrigerated area of the grocery. My husband couldn't believe it, I told him I had yet to make any better than Bob.

That is until now! Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. Mash potatoes with potato masher until no lumps remain. Tips from the Pillsbury Kitchens tip 1. More About This Recipe Made with only four ingredients that are probably already in your pantry!

Other potato varieties like red potatoes are sturdier and hold their shape quite well after cooking, which makes them a better options for recipes like oven-roasted potatoes. Want more tips for how to make the perfect batch of mashed potatoes? We have all of the answers to your tater questions here. That buttery flavor will only get boosted when it comes time to add actual butter or cream leading to perfect mashed potatoes in the end.

Whereas Yukon Golds are considered medium-starch potatoes, russet potatoes are high-starch potatoes. That starchiness leads to mashes that are on the lighter and fluffier side. Unlike Yukon Golds, which produce dense, rich scoops of super creamy mashed potatoes, russets turn out pillowy and soft. Roast the potatoes whole until totally tender, then remove the skin, mash the flesh, and incorporate melted butter and half-and-half or heavy cream.

Careful, though: Overworking cooked russet potatoes say, by throwing them in a food processor will release too much starch, turning them into a sticky glom. Yukon Golds and russets are baked side by side on high heat and mashed together into sweet, silky harmony, then loaded with chives, roasted garlic, and black pepper for a side that brings the best of both worlds. Passing your boiled spuds through a ricer will reduce them to uniform shreds in seconds—good news for you because spending too much time mashing can lead to gummy results even if you start with the right potatoes.

Remember: Yukons are more forgiving than most potatoes, but just like you and me, every tater has its limits. This old-school contraption breaks down potatoes with an efficiency similar to a ricer, but can also be used to make jam, tomato sauce, and all kinds of smooth homogenous things.