The Huge Mistake You Could Be Making With Your Potatoes

You can cook a potato many ways. But it's not just a matter of tossing them in a pot. The key to mastering the art of the potato lies in knowing which potato is the ideal variety for the cooking task at hand.

Hate to break it to you, but mashed potatoes are likely where you're making your most grievous errors. A starchy variety will produce the fluffy consistency you're after, so go for a russet or a richly flavored all-purpose variety like a Yukon. Start your potatoes in a pot of cold water, and then crank up the heat. Once the water begins to boil, salt it, or else your potatoes will taste underseasoned.

Once the potatoes can be pierced through easily, drain the water, return them to the pot, and begin to add your other ingredients, which you should heat in a separate pan. Gently mash or whisk the potatoes until they're just where you want them. Don't overwork them, and don't use a food processor, or they'll be gluey.

You can use a ricer or food mill, or for super-creamy results, try mixing them using the whisk attachment of a stand mixer.

And if they come out too watery, there's a super simple way to salvage your mashed potatoes, regardless of whether that watery texture came from adding too much milk or accidentally overcooking them. AllRecipes recommends using a box grater or ricer to add a few more potatoes. Quickly boil them or cook them in the microwave, then add a dash of salt and pepper, and maybe mash them a little bit further. Then add them to your already watery mashed potatoes, and it'll thicken them up nicely.

You might end up with more than you intended, but that's a good thing, there are lots of delicious things you can make with those leftover mashed potatoes.

Watch the video to see The Huge Mistake You Could Be Making With Your Potatoes!

#Potatoes #Cooking

Mashed | 0:00
Baked | 1:52
Soups and stews | 3:20
Roasted | 3:54
French fries | 4:34
Hash browns | 5:43
Scalloped | 6:28
Potato salad | 7:23
Homemade potato chips | 8:22
Washing techniques | 9:37
The worst way to eat them | 10:26

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