Food | How To

How To Make The Best Mashed Potatoes Every Time

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NYT Cooking

Step 3: Spuddenly, You're In Hot Water

When you go to boil your potatoes, stir in roughly 1-2 tablespoons of salt into the water. You'll want to cover them in an inch of water, and put a lid on it until you achieve a rolling boil! After that, leave them uncovered for roughly 30 minutes, or when a knife can easily poke into the veggie.

Now you should heat two sticks of butter and two cups of half-and-half separately from the potatoes. Add another tablespoon of salt for taste.

Step 4: M*A*S*H

This is the fun part. Here we go! Drain the potatoes, place them into a large enough container and start mashing! Note: Do not use a food processor or blender for this. Trust me, what you end up with does not resemble mashed potatoes in the slightest.

Once they start looking pulpy, add the dairy from before and continue until it is fully mixed together. It is recommended to add minor ingredients here for taste. Some good choices include garlic and chives!

Step 5: But I'm Fancy

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