Five Tips to Mashed Potato Magic
It’s mashed-potato season, and we’re here to level up your holiday plate with insider secrets you never knew you didn’t know. For fluffy, silky-smooth potatoes, never heavy or gluey, the magic is in the method.
1. Start with the Right Spud
There are more than 200 varieties of potatoes sold in the U.S.—but don’t panic, we’ve done the homework. For the best mash, choose Yukon Gold or Russet potatoes. Their low moisture and high starch content break down beautifully into a light, fluffy texture.
2. Prep for Success
To…make the cut (we love a good food-prep pun), quarter your potatoes into evenly sized chunks. Uniform pieces cook at the same rate—otherwise, early finishers get waterlogged while they wait for the slowpokes, leading to soggy spuds.
3. Cook Smart for Better Texture
Place potatoes in a pot and cover with cold water—yes, cold! Bringing them up to temperature gradually helps them cook evenly from the inside out and prevents lumps.
Cook until a fork slides through without resistance.
After draining, shake off as much excess water as possible. This step is key for creamy—not watery—mashed potatoes.
4. Dairy Is the Secret Weapon
Chefs agree: dairy makes the best mashed potatoes. Butter, milk or cream, and the one ingredient chefs swear by: sour cream! These three dairy products com together to create rich, velvety potatoes with the perfect touch of tang.
5. Handle Your Dairy Like a Pro
Don’t add dairy cold.
Chilled ingredients cool down the potatoes and prevent starches from absorbing all that creamy goodness.
Do this instead:
- Gently warm the butter and milk/cream until the butter melts and the liquid begins to steam.
- Let the sour cream rest at room temperature for 30 minutes.
Don’t mix all the dairy together and dump it in at once.
Do this instead:
- Add melted butter first and give the potatoes a light mash.
- Add the warmed milk/cream and mash to your desired texture.
- Fold in the sour cream last for that silky finish.
Don’t overwork the potatoes.
Too much mashing releases starch and leads to gummy potatoes. Use a hand masher or mix on low speed just until fluffy.
Pro-tato Tips
Make-Ahead Magic
- Prep ahead:
Peel and cube potatoes up to 24 hours in advance. Store submerged in water in the fridge. - Make ahead:
Prepare your mashed potatoes, but reserve ½ cup of the warmed milk-and-butter mixture. - Hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.
- Reheat over medium heat and gently fold in the reserved liquid.
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Feeling Gourmet? Try These Flavor Combos
- Chopped chives + garlic powder
- Grated Parmesan + chopped parsley
- Thyme + rosemary
- Chipotle chili powder + garlic powder
Looking sharp, appetizers!
A dazzling appetizer sets the perfect holiday atmosphere. With these milk and dairy based recipes, your snacks will be the talk of the room. And if you do it right, they won’t last long!
Going with a classic cheese board:
If you love the gourmet flair but haven’t got the caviar… a slate of cheddar, jack, brie, creamy spread and cheese curds will get the job done.
As Cindy and Roxy show you in our own cheese board video, they’re easy to assemble, they offer a whole range of flavors, textures, and ingredients, and they look as splendid as the taste.
So grab a wooden plate, a few of your favorite cheeses, and go to town!
Jalapeno popper deviled eggs
Looking to spice up your life?
Or at least… your appetizers?
With a dash of cream cheese, these jalapeno popper deviled eggs will do the trick.
And if you’re not a fan of the spicy tang, don’t worry!
A glass of ice cold cow’s milk will cool you right off! Unlike soy or almond, the real thing has the protein casein, which helps break down and clear away the spicy-food compounds that sting your mouth.
If that’s not enough, we’re pretty sure turkey and gravy would help!
Sweet drinks for the grown-up table
Nothing pairs with a perfect appetizer like a sweet, chilled grown-up cocktail.
When milk and dairy are in on the mix… we’re talking cloud nine of seasonal, chocolate specialties.
From the Buzzy Pumpkin and the Hawaiian Holiday to an adult chocolate milk with crème and vodka, spread some sweet-tasting cheer… and remind everyone why the grown-up table is so much better.
Full Yet?
We hope not! Make sure everyone saves room for one of these fantastic, scrumptious, dairy based deserts:
Candy bar cuties
S’mores Ice Cream Pie
And the mother lode… the one that will tempt everyone to stray from the diet:
And if you’re going with a simple classic like a pumpkin or apple pie, dress it up by making your own vanilla ice cream! (You can do it with as few as three ingredients). For best results and chilled goodness, go with locally-sourced Arizona milk.