There’s nothing better than mashed potatoes to make you feel better. But did you know that you don’t have to boil potatoes in water to make a creamy, smooth purée? Sometimes, boiling potatoes in water can make them taste less good, and if you’re not careful, overcooking or letting too much water soak in can make your mashed potatoes too mushy. Luckily, there is another way to do it that keeps their natural flavor and makes the process easier and more enjoyable.
Let’s look at two ways to make perfect mashed potato purée that don’t involve boiling: steaming and baking.
Why Not Just Boil?
Keeps Flavor: Baking or steaming potatoes keeps their natural starches and tastes.
Better Texture: The purée is creamier and thicker because the potatoes didn’t soak in water.
Nutrient Retention: Potassium and vitamins can be lost when water boils. By not adding water, you keep more of the good stuff in your mashed potatoes.
Method 1: To make purée, steam the potatoes.
Two pounds of sweet potatoes, like Yukon Gold or Russet, are what you need.
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
HOW TO DO IT:
Method 1: To make purée, steam the potatoes.
What You Need:
2 pounds of potatoes that are high in starch, like Yukon Gold or Russet
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
How to Do It:
Get the potatoes ready:
For even heating, peel the potatoes and cut them into chunks of the same size.
Get the steamer ready:
Put the steamer basket on top of the pot that has about an inch of water in it. Be sure that the water does not touch the basket.
Put the potatoes in the steamer:
Place the basket with the potato chunks inside. Place the lid on top of the pot and set it over medium-low heat. Use a fork to poke holes in the potatoes to see if they are done. They should be soft and fall apart easily.
Mash or purée:
Move the hot potatoes to a big bowl. To get the smoothness you want, add warm milk, cream, or melted butter.
Mash or rice the potatoes to make them smooth. Do not use a mixer or food processor to make the purée. They can make it sticky.
Method 2: To make purée, bake potatoes.
What You Need:
2 pounds of potatoes that are high in starch
Aluminum foil is a possibility.
Butter, milk, or cream
Add some salt and pepper.Best restaurants near me
How to Do It:
Get the potatoes ready:
Warm the oven up to 200°C (400°F). Clean the potatoes. When you bake, leave the skin on to keep the taste and wetness in.
Put the potatoes in the oven:
If you want the skins to be softer, put the potatoes right on the oven rack or wrap them in aluminum foil.
They should be baked for 45 to 60 minutes, or until they are soft enough to pierce with a fork.
Scoop and Mash:
After baking, let the potatoes cool down a bit. You can cut them in half and scoop out the fluffy middle into a bowl.
To make the potato meat smooth, add warm milk, cream, or butter and mash or purée it. Baking potatoes brings out their natural sweet and earthy tastes.
How to Make the Best Mashed Potato Purée
Use potatoes that are starchy: The best potatoes for this recipe are Russet or Yukon Gold because they make the texture creamy and soft.
Get your ingredients warm: Use milk, cream, or butter that is warm every time. If you add cold things to the purée, it might get lumpy.
Add Seasoning as You Go: To improve the taste right away, add salt while cooking or baking.
Do not mix too much: If you work the potatoes too much, they can get sticky because they release too much starch.
Changes in Flavor
To make garlic mashed potatoes, roast or steam garlic cloves and add them before mixing.
To make a cheesy purée, add grated Parmesan or cheddar cheese and mix it in.
Enhanced with herbs: Add chopped parsley, onions, or thyme to give it a new taste.
In conclusion
It makes a huge difference in the taste and texture of mashed potatoes when you make them without boiling them. Simple and effective ways to cook potatoes that keep their natural flavor are steaming and boiling. The end result is a delicious, creamy purée that will please whether you steam it or bake it to make the sugars caramelize.
Goodbye to wet potatoes and hello to wonderful potatoes! Enjoy every bite of your next mashed potato dish after trying these tips.