Tip from Cook's Illustrated: Steamed Mashed Potatoes
The article addressed the idea of wanting a mashed potato recipe that allowed for more advance prep work, i.e. peeling the potatoes before cooking them. The problem is that potatoes' skins protect the starch granules that tend to burst during boiling, making potatoes gummy. No skins would equal more gumminess.
The author's solution was to steam the peeled potatoes and rinse them halfway through the cooking process. The bonus? The steamed, mashed potatoes were fluffier and needed less butter and cream to get the same richness as boiled, mashed potatoes. Hmm...
The Cook's Illustrated website requires membership to view full articles, but you can read the abstract here.
We haven't tried this method of mashed potatoes, since we tend to leave the skins on ours anyway, but we thought it was interesting. If you wanted to experiment, this Mashed Potatoes recipe from Nigella Lawson is as simple and classic as it gets. The ambitious out there might try it both ways to see if you really need less butter and cream when you peel and steam the potatoes.
Has anyone tried this method?
(Images: Food Network; Amazon)
Comments (7)
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Delia Smith's recipe calls for steaming too -- although she *does* say to peel them very thinly, taking as little off as possible.
http://www.deliaonline.com/recipes/perfect-mashed-potato,1283,RC.html
I will repeat yet again my single best tip for great tasting mashed potatoes: peel an onion, cut in half, and boil along with potatoes, discarding once the potatoes are cooked.
view mschatelaine's profile
i always leave the skin on, but cut the potato into quarters (or smaller) to speed up the cooking time. they come out yum, so i dunno... but steaming/boilding whole potatos seems like it would take a long time. or i'm impatient for some mashed taters!
view kdkaboom's profile
Instead of all that butter and cream, use Yukon Gold potatoes, and mash in a cup or so of low-fat sour cream and enough low- or reduced-fat milk to get to the consistency you like.
view ratphooey's profile
I have steamed potatoes for mashing using my electric steamer and they were delicious. But nothing improves mashed potatoes like using a potato ricer. Use it for potato salad and everyone will want to know what your secret ingredient is.
I like to season my mashed potatoes with buttermilk---heat to very hot but not boiling in microwave, then quickly whisk it into the riced potatoes. Make twice as much as you think you need and stand back.
view Fontessa's profile
i could eat mashed potatoes every day.
my favourite is red potatoes with the skin left on, add some chopped green onion, little bit of garlic, and a dollop of sour cream and butter to the mix.
delicious!
view revolution9's profile
I like light and fluffy mash and steaming helps achieve that texture. I use the whip attachment to my KitchenAid mixer and the texture is always flawless. They require very little milk and butter.
view JudiAU's profile
I always add garlic and cut the butter with some natural yoghurt.
view hrhprincessfiona's profile