Mash them gently with a potato masher or a fork. A red-skinned potato makes a better choice for skin-on mashed potatoes. The slightly higher starch content compensates somewhat for the slightly tougher skin. Waxy potatoes such as reds retain their shape, so cook them until they turn tender and start to fall apart. For a striking take on this homey favorite, use Peruvian purple potatoes.
They resemble the Yukon Golds in composition but provide an unusual color for added visual interest. With any variety of potato, you want to mash them with the least amount of force possible. Use a potato ricer , a food mill, or a potato masher for the best result. Actively scan device characteristics for identification. Use precise geolocation data.
Select personalised content. Potatoes will absorb the salt while cooking, which results in a more flavorful tater. Make sure to drain the potatoes very well. I leave them in the strainer for a few minutes just to make sure. Not draining the potatoes well will result in a mushy consistency.
Butter is your best friend when it comes to mashed potatoes. I personally like to hand mash my potatoes in the original pot that they were boiled in. Less dishes to clean at the end! Did you make this recipe? Share this post! Comments I have been making this exact same recipe for years, I got turned on to Yukon golds about 10 yrs ago…huge difference.
Step 2. Step 3. Return the potatoes to the pan. Step 4. Shake the pan over medium heat to dry the potatoes for about one minute. Step 5. Mash the potatoes with your favorite masher. Step 6. Step 7. Step 8. Add salt and pepper to taste. But eaten in moderation, they're a good source of vitamins B6 and C, as well as potassium and fiber. Eating them may lead to better sleep and lower the risk of heart disease. Many of the nutrients in potatoes are in or near the skin—a good argument for buying organic and enjoying them skins and all.
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