Here Are All Of The Ingredients You Need To Make Perfect Mashed Potatoes This Thanksgiving.

No matter what kind of mashed potatoes you are making, they all follow the same general recipe: Peel and cut potatoes, boil, drain, mash, and mix in extras. However, there are a few tricks that can help you make mashed potatoes exactly the way your family likes them. 

There are three things that can have a big impact on your finished product: 
1. The type of potato used.
2. The type of dairy and flavoring you use.
3. The tool you use to mash. 

Learn how to make your favorite type of mashed potatoes. 

Classic mashed potato lovers want their spuds to be soft, fluffy clouds, perfect for soaking up piles of your favorite gravy.

1. Use the starchiest potatoes you can find. 
2. Mix in milk, cream, and butter. 
3. Mash with a potato ricer. 

Other people like their mashed potatoes to be thick and creamy, with a fine, smooth texture. Using an electric mixer in place of a hand masher will create a finished product that is rich and dense.

1. Use a balanced mix of starchy and waxy potatoes.
2. Mix in milk, cream, and butter. 
3. Beat with electric mixer. 

There are some people who firmly believe that everything tastes better with cheese, and honestly, who can argue? Using sour cream instead of milk and adding horseradish to taste will give this recipe an extra kick, but the following way is considered classic.


1. Use a balanced mix of starchy and waxy potatoes. 
2. Add sour cream, cheese, and butter (and horseradish, if you like a zing).
3. Mash to perfection with a potato masher. 

Leave the skin on redskin potatoes in this recipe for a most delicious texture, made even better by the addition of soft roasted garlic.

1. Use waxy red bliss potatoes. 
2. Mix in butter, cream, and garlic. 
3. Mash by hand with a potato masher. 

1. Gather the necessary ingredients.

2. Peel your potatoes (unless you’re making Garlicky Smashed Potatoes) and chop them into roughly two-inch cubes.

3. Boil a large pot of water, add a dash of salt, and cook the potato chunks. 

As you are cutting the potatoes, keep finished chunks in a large pot of cold water. This will keep them from turning brown with oxidation. Once all the potatos are in the pot, make sure they are covered by an inch of cold water. Add two tablespoons of salt and bring to a rolling boil. Reduce to simmer for 15-20 minutes, or until potatoes are done. 

The potatoes are ready when they’re fork-tender. This usually takes 15-20 minutes of simmering.

4. While the potatoes are cooking, you can prepare the dairy. 

For the fluffy, creamy, and garlicky potatoes: Simmer milk and/or cream in a small sauce pot until warm. For the cheesy potatoes: Let the sour cream reach room temperature on your counter as you grate the cheese.


5. Cut 1/2 cup (1 stick) of unsalted butter into 1/2-inch cubes and leave sitting until they reach room temperature. 

6. When the potatoes are cooked, use a colander to drain. Do not rinse them.

7. Return potatoes to the pot and place over low heat for two minutes to dry them. Then add butter, salt and pepper.

8. Mash the potatoes with the proper mashing tool. 

9. Add your dairy and any other ingredients. Mix everything well. 

For the fluffy, cheesy, and garlicky potatoes, add dairy and other ingredients, then mix with a wooden spoon. For the creamy potatoes, add dairy and other ingredients, then mix with an electric mixer. 

10. Lastly, transfer to your favorite serving bowl, and get to feasting on the perfect mashed potatoes. 

Don’t forget: The type of potato you use is an essential key to achieving the perfect mashed potatoes…

…and the tool you use to mash your potatoes will determine the final product’s texture. 

What are you waiting for? Happy mashing.

Credit: BuzzFeed 

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