Introduction to a Better Way of Making Mashed Potatoes

The journey to discovering a better way to make mashed potatoes began with a discussion about an episode of “Milk Street Kitchen” where experts introduced a new technique for mashing potatoes. This method involved simmering potatoes in milk instead of boiling them in water, which piqued the interest of the author and his sister. However, they decided not to try it out on Thanksgiving without first experimenting with the recipe.

The Experiment

The experiment involved comparing the traditional method of boiling potatoes in water and then mashing them with milk and butter, with the new method of simmering potatoes in milk. The author and his friend Peter set up a control group using the traditional method and another group using the “Milk Street” method. They used Yukon Gold potatoes and a hand masher for both methods.

The Results

The results of the experiment showed that the “Milk Street” method produced better-tasting mashed potatoes. The potatoes cooked in milk were richer and had a creamier consistency, with a caramelized element that was not present in the traditionally cooked potatoes. The control group potatoes, on the other hand, seemed watery and bland in comparison.

Cautions and Considerations

While the “Milk Street” method produced better results, there are some cautions to consider:

• The difference in taste and texture may be noticeable to those who are used to traditional mashed potatoes.
• The author prefers his mashed potatoes a little less creamy, so he would reduce the amount of milk used in the recipe.
• It is essential to watch the amount of salt used, as the cooking water is not poured off with this method.
• The potatoes may be a bit lumpy due to the milk being present from the start.

The Recipe

Milk-Simmered Mashed Potatoes

Serves 8.
Adapted from Milk Street Kitchen.

• 4 lb. Yukon Gold potatoes, peeled and cut into 2-in. chunks
• 5 c. whole milk
• 2 tsp. salt and freshly ground black pepper
• 1 stick butter, softened and cut into pieces

Directions

Place potatoes in a big pot with the milk, which should almost cover the potatoes, and salt. Bring to a simmer (don’t boil) and cook on low until most of the milk is absorbed and the potatoes are tender (it took mine about 50 minutes). Stir frequently to avoid scorching. Remove from the heat, add butter and mash with a hand masher, seasoning with additional salt and pepper to taste.

By Chris Hewitt, The Minnesota Star Tribune

Conclusion

The “Milk Street” method of simmering potatoes in milk produces a richer, creamier, and more flavorful mashed potato dish. While there are some considerations to keep in mind, such as the potential for a different taste and texture, the benefits of this method make it worth trying. With a few adjustments to the recipe, such as reducing the amount of milk and watching the salt content, this method can produce a delicious and impressive side dish for any occasion.

FAQs

Q: What type of potatoes are best for this recipe?
A: Yukon Gold potatoes are recommended for this recipe due to their buttery flavor and smooth texture.
Q: Can I use a food processor or ricer to mash the potatoes?
A: While a hand masher is recommended, you can use a food processor or ricer to mash the potatoes if you prefer a smoother consistency.
Q: How long does it take to cook the potatoes using the “Milk Street” method?
A: The cooking time for the potatoes using the “Milk Street” method is approximately 50 minutes, or until most of the milk is absorbed and the potatoes are tender.
Q: Can I make these potatoes ahead of time?
A: Yes, you can make these potatoes ahead of time, but it is essential to consider the additional demands on your stovetop during the holiday season.