7 mashed potato mistakes everyone makes:
. Everybody holds dear their quintessential ideal and while you might not be able to please everybody, there are a handful of do's, and definite don’t's, to keep in mind. So just in time for Mashed Potato Season, we're revealing what you're doing wrong and what to do instead when it comes to making your mash.To be clear, there are two types of potatoes. Not French fries and potato skins , but starchy and waxy.
: Have you ever seen me season a pot of pasta water? One might say it's “aggressively”. But that’s what’s necessary to get the seasoningthe noodles, or potato as the case may be. Under-seasoning means only the outside of your potatoes will taste like anything, which accounts for very little of the finished dish. Cooking your potatoes in very generously salted water—about a tablespoon of water per pound of potatoes—means the potatoes will be seasoned all the way through.
call for more than a stick of butter for every pound of potatoes. You don’t have to go crazy, but don’t skimp.That said, I think potatoes need more than just butter to be truly delicious. Whether you choose to
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