Perfect Mashed PotatoesTo make the Perfect Mashed Potatoes you need to learn the right techniques and use the correct tool. Super Simple. Nothing better then great mashed potatoes, but there is a secret and I am going to share that with you! 6 yukon gold potatoes of equal size, about 2 pounds 4 tablespoons unsalted butter, room temperature 1/2 to 1 cup reduced fat half and half or whole milk The Technique Step 1: Start with Yukon Gold Potatoes. They have a dense and creamy texture. Excellent choice for mashing. Pick potatoes that are the same size for even boiling. Start by placing whole unpeeled potatoes in a pot of cold water. The skin keeps the potatoes from falling apart and absorbing to much water while boiling. Cook until fork tender. Drain and peel the potatoes. Easy to do, just hold with a fork as you run a knife around the potato to remove the skin.
Step 3: Time for the butter. Add butter, stirring until fully absorbed. When you coat the starch before the liquid is added, your potatoes will be fluffier and less gluey. Maybe you have a favorite tool for making mashed potatoes, if not lets look at our options. Number 1: The masher is an obvious choice. It does make wonderfully rustic and chunky potatoes that hold gravy very well. I like the larger slotted version. Number 2: A ricer or food mill will give you a smooth potatoes, no chunks when using a ricer or food mill. Two advantage the mill has over the ricer, it removed the potato's peel and it can puree more then one potato at a time. The ricer is smaller and you can only get one potato, cut up, in there at a time. Number 3: In a pinch you can use a stand mixer. Use the paddle and keep the speed on low so that you don't overwork the potato's starch. Not advisable to use a hand mixer or processor. These will guarantee you a gluey mess!
Now you know the secret to making Serve Perfect Mashed Potatoes with Pork Chops
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