Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish.
Don’t beat yourself up too much, everyone makes mistakes. To avoid making them in the future, bone up with a few videos from the You’re Doing It All Wrong playlist:
For more recipes, stories and videos, check out
CHOW on Twitter:
CHOW on Facebook:
Related Articles: ecook.org/kitchen-tips/how-to