Mashed Potatoes

FAQS

1. How long does it take to boil potatoes for mashed potatoes?

   The time will vary depending on the size of the potato pieces. Rather than relying on a timer, check on the texture, which should be soft. The potato is ready when a butter knife slides into it with almost no resistance. Generally, that’s after 15 to 20 minutes of rapid boiling.  

2. How do I thicken mashed potatoes?

   If you prefer thick mashed potatoes, add less butter and warm milk. Mix both in gradually in small increments so that you can stop when you reach the desired consistency. If you have already made the mashed potatoes and find them too thin, set them over medium-low heat and cook, stirring occasionally, until some of the moisture has evaporated and the mixture thickens, about 15 minutes. The same effect may also be achieved by heating the mashed potatoes, uncovered, in a 325-degree oven for the same amount of time.

3. How do I make creamy mashed potatoes?

   To make lump-free, creamy mashed potatoes, use a ricer or food mill instead of a masher, and use heavy cream or half-and-half instead of milk. Using a high-fat (European-style) butter will help too.

4. How do I make garlic mashed potatoes?

   There are three simple ways to make garlic mashed potatoes. You can add peeled garlic cloves to the pot of boiling potatoes, and then drain, mash and season as usual. Or, you can roast garlic, then add the golden cloves to the potatoes when ready to rice or mash. If you prefer not to have small bits of boiled or roasted garlic in your potatoes, you can make garlic confit, and add only the garlic oil to the potatoes. (Adjust the amount of butter in the mashed potatoes to taste if using this last method.) 

5. How do I freeze mashed potatoes?

   Mashed potatoes can be frozen for up to 2 months in an airtight container. Thaw the covered container overnight in the refrigerator before reheating to serve.

6. How do I reheat mashed potatoes?

   Mashed potatoes can be reheated on the stovetop or in the oven, microwave or slow cooker. For all reheating methods, the addition of more butter and milk helps to refresh the potatoes and achieve the desired consistency. Taste and season with salt too,  if needed.  

   Stovetop: Heat in a covered pot over low, stirring occasionally, until hot throughout, about 10 minutes. 

   Oven: Place in an ovenproof vessel, cover with a lid or foil and bake at 350 degrees until hot, 15 to 30 minutes. 

   Microwave: Microwave in a microwave-safe bowl, loosely covered with a lid or paper towel, on high in 2-minute increments until hot, stirring between intervals. (The time it takes to reheat by microwave will vary depending on the strength of the microwave.) 

   Slow Cooker: Spread the mashed potatoes in the slow cooker, cover and set the machine to low. Check on the potatoes after 1 hour and give them a stir. Cover again and continue to cook until hot. 

7. What should I eat with mashed potatoes?

   In addition to the usual Thanksgiving and Christmas main and side dishes, mashed potatoes also are excellent with meatloaf, roasted or fried chicken, pork chops or loin, roast beef, pot roast,  steaks, ribs and, of course, gravy.