It’s Mashed Potato Time

Susan Hansen, Extension Educator, Colfax Co.

 

Mashed potatoes are a comfort food for many and a traditional food for holiday meals. Not all potatoes make good mashed potatoes. Russets have a high starch content and make a good fluffy texture when mashed. Yukon gold adds a buttery flavor when mashed.

 

Follow these hints to make better mashed potatoes. Cut the potatoes into same size pieces so they cook evenly. Make sure the cooking pan is large enough for adequate boiling of water and movement of potatoes. Do not overcook since this releases too much starch and you’ll have mushy, not fluffy, mashed potatoes. After draining, dry the potatoes so they can absorb the flavors of whatever you add. Make sure the ingredients you are adding to the mashed potatoes are warm for better flavor absorption. Mash potatoes with a hand masher, electric mixer or ricer. Never mash potatoes in a food processor or you will end up with a glue-like mixture.

 

Potatoes are packed with nutrition - potassium, vitamin C, fiber and much more. The potato itself is low in calories for the nutritional punch it makes. A medium-sized potato is about 100 calories. Depending on what is added, some mashed potatoes can remain low in fat and calories while others will become full of fat and calories. A liquid such as milk, buttermilk, half and half or cream is usually added and this is where the difference in fat and calories comes in. Skim milk can be used to make delicious mashed potatoes; however, whole milk or half and half will make a creamier product (as well as more fat and calories). Adding cream cheese, sour cream or other cheeses can also add creaminess and flavor but also fat and calories.

 

Experiment with herbs and spices to add to the potatoes. Rosemary, basil, and chives are just a few to try. Basic seasonings such as salt and pepper are also used. Salt brings out the flavor of food so a pinch of salt can pack a flavor punch. However, most all of us need to decrease our intake of salt so a pinch is a pinch, not a teaspoon.

 

Other vegetables can be added to mashed potatoes for variety. Sauteed onions or leeks add flavor and texture. Diced sun dried tomatoes or roasted red bell pepper add flavor and color. Or add frozen peas that have been thawed.