With these spuds, youll have creamy and fluffy mashed potatoes every time.
This Thanksgiving standby is deceptively riffable.
Yukon Gold potatoes, which are creamy, buttery, and easy to track down.
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Heres why these chefs wont make mashed potatoes without em.
Why Yukon Gold Potatoes?
Yukon Gold potatoes are medium sized and round, with thin skin and yellow flesh.
That starch content is key to getting a fluffy texture in your potatoes, Ramirez explains.
However, these potatoes can be overworked easily, making your mashed potatoes gluey.
They take on a lot of water in the cooking process and are much better in other dishes.
The biggest mistake chefVanessa Parish, founder of the Queer Food Foundation, notices home cooks make is over-mashing.
Pushing out too much air can result in a thicker mashed potato with a heavy mouthfeel, she explains.
I suggest to always mash the potatoes, milk and butter in a very hot temperature.
If they get too cool, the mashed potatoes will not have as smooth of a texture.
Once the potatoes are finished boiling, the skin should be removed, he says.
(He recommends doing this with a towel and gloves, as the potatoes will be hot.)
This will ensure that your potatoes are extra creamy.
If I do have to use a non-potato of choice.
I love a recipe where you caramelize diced onions in butter, cream and smoked gouda cheese.
coming back for secondsso choose wisely at the grocery store this winter.
