We're All Guilty Of Making Some Of These Mashed Potato Mistakes
No offense to turkey, but I’m rolling up to Thanksgiving dinner for the mashed potatoes. They’re rich, creamy, and the perfect pairing for every other component on your holiday plate. And because you’re starting with an ingredient as humble and versatile as a potato, mashed potatoes can come in countless iterations.
Whether you prefer fun riffs like garlic and feta and sour cream and onion or you like to keep it classic, there are a few steps that you can’t skip. And if these get lost in the Thanksgiving shuffle, you may end up with less than stellar spuds.
We’ve rounded up some of the most common cooking mistakes that happen when making mashed potatoes so you can avoid them this holiday season.
Cutting The Potatoes Into Uneven Pieces
It doesn’t matter if you cut your potatoes into a fine dice or a rough chunk; whatever size you pick, stick with it. Making sure your potato pieces are roughly even in size will ensure that they all cook at the same rate. If your knife work is haphazard, you may end up with some pieces that are perfectly cooked, others that are waterlogged and mushy, and some that are still firm in the center.
Not Seasoning Your Cooking Water
Just like pasta, a potato is a beautiful ingredient that doesn’t bring much to the table in terms of flavor. So you need to make sure your pot of water is well seasoned. Adding salt throughout the cooking process will make it easier to adjust the seasoning as you go.
Mashing Cold Potatoes
In the hustle of cooking all of your Thanksgiving dishes, you may be tempted to boil your potatoes ahead of time and mash them later in the day. But it’s always better to work with potatoes while they’re hot and easier to mash. Waiting until they’re cool will likely require far more elbow grease—and you’ll still end up with uneven chunks.
Using A Blender Or Mixer
A smooth, creamy mash is the height of decadence. To make sure the potatoes are lump free, some people may reach for a blender or mixer—but this is probably one of the biggest mistakes you can make. Potatoes are naturally starchy; the more you agitate those starches, the more they release from the cell walls. The final result is a gummy, gluey mess. So instead, opt for a hand masher, food mill, or potato ricer.
Not Using Enough Liquid
Another important thing to consider is that starches absorb a lot of water. And as your mashed potatoes sit, those starch cells will take all of the milk you added and leave your potatoes dry and dense. So don’t be afraid to add more liquid—or at least keep some extra on hand to reconstitute your mash before serving.
Not Using Enough Salt
Anthony Bourdain wisely said that the difference between home cooked food and restaurant-quality dishes is that the latter uses a lot more salt and butter. That’s especially true when it comes to mashed potatoes. You may be scared to add more than a light sprinkle of salt, but feel free to be generous with it. An extra teaspoon of salt can make all the difference for your Thanksgiving dinner.
Not Making Enough Mashed Potatoes
Whether you’re feeding your immediate family or a small army, you should always make a big batch of mashed potatoes. This side does a lot of heavy lifting on your Thanksgiving menu, so it never hurts to make extra. It’s also the most versatile dish when it comes to repurposing leftovers. You can transform them into gnocchi, shepherd’s pie, or crispy fried croquettes. It may require more mashing, but your future self will thank you.
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