Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Mashed potatoes are the glue that holds any feast together -- we'd just rather they didn't taste like glue.
People have strong opinions about mashed potatoes. Why? Because they can go so terribly wrong -- and become a gummy, mortar-like substance. Jeffrey Steingarten even devotes an entire chapter in The Man Who Ate Everything to mashing the tuber, and Joël Robuchon won a Michelin star for his take on the traditional mash. You should approach potatoes with a clear and deliberate plan, depending on if you desire a fluffier or more rustic end result. If smooth potatoes are the goal, then smooth potatoes you shall have. There will be no comments from that picky guest: "What's this? A lump I see in my mash?"
Not all potatoes enter into the mashing race on equal footing: Which type shouldRead More »from Mashed Potato Strategies