| Thanksgiving is knocking at your door; and with so many types of potatoes, and variations of mashed potato recipes, how to cook this popular starchy tuber can seem a bit overwhelming. Have no fear! Here at the McDougall Kitchen, we want to show you gratitude with a breakdown of some of our favorite ways to make this Thanksgiving staple.
Potato Types Russet potatoes are the starchiest, and thus the fluffiest. They make wonderful mashed potatoes. Yukon Gold, Yellow Finn and thin-skinned red or white potatoes are denser with a heavier texture and full of flavor. Can’t decide which one to choose? Mix Russets with Yukon Gold potatoes for a heavenly match of both fluffy and flavorful.
How to Store, Choose and Prepare Potatoes Store potatoes in a cool, dark place for best results. Do not store them in the refrigerator. Potatoes should have a smooth skin, without wrinkles. If the potatoes have been stored too long and started to develop sprouts, make sure to trim the sprouts and eyes before using. Potatoes will discolor after peeling or cutting. Cover them in cold water to avoid this if you are preparing potatoes ahead of time.
Cooking Potatoes Peel and quarter the potatoes and simmer over low heat until tender. You may either save some of the cooking water to moisten the potatoes or blend them with small amounts of warmed non-dairy milk to your desired consistency and taste. (Unflavored non-dairy milks work best.) Add salt and pepper to taste.
Three pounds of potatoes will yield approximately 6 to 8 servings.
For best results use either a potato masher or hand-held electric mixer to mash your potatoes. Do not use a food processor – your potatoes will turn into a starchy paste in seconds!
Potatoes are also delicious when they are cooked and mashed with the skins on. Not only will it add color and texture, it will also save you in preparation time. Variations of Traditional Mashed Potato Recipes Garlic Mashed Potatoes: Cook six peeled cloves of garlic with the potatoes. Roasted Garlic Mashed Potatoes: Cut the top off of one head of garlic (or more if you really like garlic), and drizzle 1 tablespoon vegetable broth over the cut portion. Wrap the garlic in parchment paper, then tightly wrap in aluminum foil. Bake at 400 degrees for about 45 minutes or until the garlic is a nice golden brown. Set the garlic aside to cool. Remove the garlic from wrapping, inverting it over a bowl to squeeze out the cloves. Add to potatoes when mashing. Colorful Mashed Potatoes: Add cooked vegetables when mashing. Carrots, sweet potatoes, turnips, well-drained kale, or spinach, broccoli and celery root are great variations. Herbed Mashed Potatoes: Add fresh chopped herbs after the potatoes are mashed. Parsley, dill, chives, cilantro and basil work well. Try one of your favorite herbs for a new twist. Scallion Mashed Potatoes: Add one cup of chopped scallions to non-dairy milk over low heat, then add to potatoes while mashing. Spicier Mashed Potatoes: Add 1 to 2 tablespoons of spicy brown mustard while mashing. 2 tablespoons of prepared wasabi will also make for an exciting variation. Whatever your favorite mashed potato recipe turns out to be, eating them with friends and family makes them taste even better! Happy Thanksgiving! | 