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.
How to Do It:
