The secret to good mashed potatoes lies in a combination of the right ingredients, careful technique, and generous seasoning. Key elements include selecting starchy potatoes, ensuring they are dry after cooking, using the proper mashing tool, and incorporating warm fats.
Method
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
Salt the water before boiling, taste as you mash and don't be shy when reaching for the butter dish. “Butter is the cornerstone of that rich, velvety flavor,” says Gaydos, and he's right. Many chefs also fold in heavy cream, sour cream or even cream cheese for extra tang and richness.
When Chef Gordon Ramsay learned to perfect pomme purée in Paris, the mix was about 60 percent potato and 40 percent butter and cream. If you use dense, waxy potatoes and cook them following Gordon's modernized method, you can up the potato flavor and only use about 10 percent fat.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
Peel the potatoes and celeriac, chop into even-sized chunks and place in a large pan of salted water, ready to cook. Bring the water to the boil and cook for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well.
Rinsing off the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Folding butter and whole milk in gently creates a rich yet airy consistency without turning the potatoes dense, thanks to careful handling.
They aren't made from fresh potatoes
Although some may be disappointed to discover KFC is not boiling and mashing its potatoes by hand, there really is no reason to be displeased. In fact, its powdered mix is why the texture is so perfectly smooth and creamy. There are no lumps or clumps in these KFC mashed potatoes.
An egg yolk. Don't fret! It won't make your potatoes taste eggy, just oh-so-decadent and dreamy. That's because egg is an emulsifier, an ingredient that helps fat and water blend together into a stable mixture.
The mayo gives the mashed potatoes a smooth, velvety texture, and tons of extra flavor. Add in some milk and butter and you've got a winning mashed potato recipe in my book. Now let's talk about that mayo for a sec… Y'all know Duke's is my mayo of choice.
Overworking the Potatoes When Mashing or Whipping Them
Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
There are different schools of thought as to whether the butter should be melted or room temperature, but most agree the dairy products shouldn't be cold. Cold milk will cause the starch to seize up.
Garnish With Herbs
Speaking of delicious green things, both woody herbs like sage, rosemary, and thyme, and leafy herbs like dill can add freshness to this starchy side. A herb-based sauce like pesto swirled into mashed potatoes is another way to add vibrant flavor.
Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich flavor. To substitute half-and-half, you can use heavy cream or whole milk. Whatever you use, start with a little and add more as needed.
Simmer your mashed potatoes in milk, not water! Potatoes are like pasta; they create starchy cooking liquid that's called “liquid gold” for a reason. By cooking in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness. No need to weigh them down with heavy cream.
KFC's 7-Minute Policy, primarily in India, is an Express Pick-up service promising orders ready in 7 minutes or less for app/kiosk orders, with a free piece of chicken if they fail, ensuring speed and signature taste, but it's a limited-time offer or specific to certain locations/promotions. It's part of KFC's focus on quick, convenient service, backed by safety measures during its launch, and relies on customers showing the confirmation SMS to claim the offer.
The best mashed potatoes use simple ingredients: Yukon Gold potatoes, butter, cream and salt. For silky, restaurant-style texture, use a ricer and be sure to drain your potatoes thoroughly. To get that authentic restaurant flavor, don't skimp on butter and salt.
No other country has the seasoned salt that KFC Australia has. Chicken is very affordable in Australia and is low water content too. "Chicken 'n Chips" is like their national dish !
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
Experiment by adding one or two other other seasonings to taste, such as onion powder, cayenne pepper, mustard powder, and dried or fresh parsley, basil, sage, rosemary, chives or thyme.
Soaking potatoes overnight before making mashed potatoes or french fries helps to remove excess starch from the potatoes. This results in a creamier texture for mashed potatoes and a crispier exterior for french fries.
Mashed Potato Tips
By Martha Stewart
Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess.
Warm your dairy.
Using cold milk or cream would cool the mash and slow absorption; for the creamiest mashed potatoes, it's critical to first heat up any liquid dairy. Your butter, however, should be cool room temperature, not melted, as melted butter will separate from the mash.