Best Mashed Potatoes Ever
How to make mashed potatoes
I know I know. Every family has that one person who makes the best mashed potatoes. But I’m going to tell you a little secret. Most will boil their potatoes and feel they are getting the best flavor possible. But we aren’t going to do that today.
boil or bake potatoes
We are going to bake our potatoes instead. Why? What happens when we boil food? We start with losing the nutrients that are in our food and dumping them out with the water. Also, we lose flavor. All those delicious carbs and diluting the natural flavor.
To resolve this, we are going to bake our potatoes. You have a few “best” options for which spud you’ll be mashing. Russet, Yukon Gold, or Red are the three main varieties used for traditional mashed potatoes. Personally, I enjoy the structural integrity and stiffness from Russet. If you prefer to leave the skin on your mashed potatoes I would recommend Yukon Gold. The skin is not as thick, and the texture allows the potatoes to blend more effectively.
Start with rising your potatoes and wrapping them in aluminum foil. From there bake at 400° for one hour or until they are tender. The best part is that you can bake the potatoes in advance and they will stay warm while you are working on your protein. Try pairing with this rack of lamb for an awesome meal with less than 30 minutes’ worth of work.
I recommend heating your stock in either a skillet or microwave. Before you start mixing your mashed potatoes, we are going to mise en place – Ann Burrell’s favorite phrase. It means to have all of your ingredients cut, grated, chopped and measured before you start.
In a pot begin melting one stick of butter. While the butter is melting remove the skins from the potatoes either by cutting or scooping. Add sour cream and continue to mash. Slowly incorporate warmed chicken stock while continuing to mix. Once desired constancy is reached give it a try and add salt and pepper to taste.
Best Mashed Potatoes Ever
- 5 large Russet/Yukon Gold/Red Potatoes
- ½ cup Chicken stock or more if you want thinner potatoes
- ⅓ cup Sour Cream
- salt and pepper to taste
- 1 stick salted butter
- Wash and bake your potatoes in foil for 1 hour on 400°
- Once the potatoes are done carefully remove the skin while holding with a kitchen towel. Place the insides of the potato into a pot for mixing over very low heat
- Add 1 stick of butter
- Slowly incorporate chicken stock(more if desired consistency is thinner)
- Add Sour cream
- Add salt and pepper to taste