So you want to make perfect mashed potatoes...

Mashed potatoes are one of the simple staples of a holiday meal. Sure we may all like it a little different...some like it rustic with a bit of chunks in it, others (ME) like it smooth and creamy, but there are a few tips that will help make any mashed potato recipe better.

1. Pick the right potato. When making mashed potatoes, you want it a starchy potato that will break down. Think russet and Yukon gold potatoes. Reds are okay too, for a more rustic feel. (I favor the Yukon golds!)
2. Prep your potatoes. Peel your potatoes the night before wash and peel your potatoes. Then put them in water to soak overnight.
3. Remember the basics. When you cut your potatoes, make sure you take the time to cut them in equal sizes. They will cook more evenly. Be sure to warm your milk or cream before adding it to the potatoes.
4. Season them properly. When boiling your potatoes, the water should be salted properly...as in it should taste like the ocean. 
5. Taste. Taste. Taste. Taste the water you cook it in. Taste the potatoes after you mash or mill them, so you know what they need to boost the flavor. (like cream, sour cream, buttermilk, herbs, pepper, salt.)

One of the best recipes I've seen that combines all these techniques is this Guaranteed Non-Gummy Mashed Potato Recipe from Mission Street Food from Gilt Taste.


Extra credit: Looking to add a little something extra to your mashed potatoes? Try adding a bit of freshly grated nutmeg or throw in a bit of cream cheese at the end for extra creaminess and tang. Feeling extra daring, try doing a wasabi mashed potatoes.


P.S. Those of you working with frozen turkeys...start thawing it in the fridge. Seriously.