There’s something truly comforting about mashed potatoes. But here’s a neat tip: you don’t need to boil them in water to get that creamy, smooth texture everyone loves. Boiling sometimes drains the delicious flavors from your potatoes, and if you’re not careful, you could end up with a mushy mess by overcooking or letting them soak up too much water. Thankfully, there’s an alternative method that preserves their natural taste and makes the whole process more enjoyable.
Let’s delve into two excellent methods of preparing perfect mashed potato purée without boiling: steaming and baking.
Why Not Just Boil?
Keeps Flavor: Choosing to steam or bake potatoes helps retain their inherent starches and rich flavors, unlike boiling.
Better Texture: Since there’s no water soaking involved, the purée comes out creamier and thicker.
Nutrient Retention: Vitamins and potassium, essential for our health, can vanish when potatoes are boiled. By avoiding water, you ensure that your mashed potatoes retain more nutrients.
Method 1: Steaming the Potatoes
What You Need:
Two pounds of high-starch potatoes like Yukon Gold or Russet.
A steaming basket
A large pot with a lid
For mashing: milk, cream, or butter
Salt and pepper for taste
How to Do It:
Get the Potatoes Ready: Start by peeling your potatoes and cutting them into roughly equal-sized chunks for even cooking.
Prepare the Steamer: Pour about an inch of water into your pot and place the steamer basket on top. Ensure that the water doesn’t touch the basket.
Steam the Potatoes: Put your potato chunks into the basket, cover the pot with the lid, and set it over medium-low heat. Check for softness with a fork; the potatoes should fall apart easily.
Mash or Purée: Transfer the hot potatoes to a large bowl. Add some warmed milk, cream, or melted butter and mash using a potato masher or ricer till you get your preferred smoothness. Avoid mixers or food processors as they make the potatoes sticky.
Method 2: Baking the Potatoes
What You Need:
Two pounds of starchy potatoes
Optional: Aluminum foil
Milk, butter, or cream
Salt and pepper to taste
How to Do It:
Prepare the Potatoes: Set your oven to 200°C (400°F). Scrub your potatoes clean. Baking requires keeping the skin, which locks in flavor and moisture.
Bake the Potatoes: You can place the potatoes directly on the oven rack or wrap them with aluminum foil for softer skin. Bake them for 45 to 60 minutes until tender enough to pierce with a fork.
Scoop and Mash: Allow the baked potatoes to cool slightly. Cut them open and scoop out the fluffy interior into a bowl. Add warmed milk, butter, or cream, and mash or puree the potato flesh to get a smooth consistency. This method helps enhance the natural sweetness and earthy flavor of potatoes.
Making the Best Mashed Potato Purée
Use Starch-Rich Potatoes: For that tender, creamy texture, Russet or Yukon Gold potatoes are highly recommended.
Use Warm Ingredients: Only use warmed cream, milk or butter. Cold ingredients can make the purée lumpy, which you definitely do not want.
Season As You Cook: To infuse flavor straight away, season with a bit of salt during steaming or baking.
Don’t Overwork: Mixing the potatoes too much can make them gluey due to the extra release of starch.
Exciting Flavor Variations
Garlic Mashed Potatoes: Roast or steam some garlic cloves, and add them while mashing for that delightful kick.
Cheesy Purée: Mix in grated Parmesan or cheddar for a cheesy twist.
Herb-Enhanced: Fresh herbs like chopped parsley, thyme or scallions can add a fresh zing to your mashed potatoes.
Conclusion
Avoiding boiling makes a notable difference in the flavor and texture of your mashed potatoes. Steaming and baking are simple, effective methods to retain their natural taste. The resulting purée is delightful and creamy, perfect for any occasion, whether you decide to steam or let the sugars caramelize by baking.
So, say goodbye to soggy potatoes and hello to deliciously satisfying ones! Try these steps to enjoy every bite of your next mashed potato dish.
