Planning to make mashed potatoes for Thanksgiving? Keep in mind that the drier the potato, the fluffier the mash will be.
Try this for fluffier mashed taters: once the potatoes are cooked and drained, put them back in the pot, cover, and let them dry for about 2 minutes, drain off any additional excess liquid, then mash as you normally would.
A good variety for mashed potatoes? Yukon Golds. They have a buttery flavor, low moisture content, and absorb warm milk or butter easily. Don't forget to add a little salt.
Mmm...tasty!
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