Don't make these common rookie mistakes when making this popular side dish!
. This will ensure that the spuds cook evenly all the way through, Sidoti explains. When you put potatoes into hot water the outer layer is cooked too quickly. If your potatoes are overcooked on the outside and undercooked on the inside, you'll get more bumps and lumps that can be too hard to mash out.When you're mashing potatoes, you don't want your spuds to fight back.
Another great tip is to chop your potatoes into small, equal pieces when preparing them. They will cook faster and more evenly.Don't forget to check off all your boxes when it comes to adding in your flavorful ingredients! Instead of just eyeballing, make sure you give each ingredient its own space to shine.using 1/2 cup of milk or cream and 1/2 stick of butter per one pound of potatoes. Although, the recipe might change here and there, depending on the texture preference of the eater.
. Since butter is such a large factor in a creamy mash, you don't need the extra salt which can overpower the main event. The same goes for milk and cream. Too much of a good thing can turn a velvety mix into watery slush . "Keep it simple," suggests Sidoti."Butter, salt and pepper" or make them rich with the addition of cream, sour cream, or crème fraiche. For an extra flair, you can even add some grated parmesan or cheddar as a cheesy option. She also recommends you reserve about 1/2 cup starchy potato water to use to mash to get the proper consistency.
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