FAQs
Garlic and herbs are added to boost flavor
Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.
Why don't my mashed potatoes taste good? ›
First and foremost, don't cut your potatoes too small or cook them too long. Cutting potatoes into a small dice for a batch of mashed potatoes may speed up their cooking time, but it also increases the surface area through which the potatoes surrender flavor compounds, starch, and pectin to the cooking water.
How long do I need to boil potatoes for mashed potatoes? ›
Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.
What kind of mashed potatoes do restaurants use? ›
Pro Tips for Perfecting Restaurant-Style Mashed Potatoes
Potato Selection: Choose starchy potatoes like Russets or Yukon Golds for the creamiest texture. Boiling Technique: Cook potatoes in well-salted water until fork-tender but not waterlogged, which can lead to soggy mashed potatoes.
What adds flavor to mashed potatoes? ›
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
Why do people add sour cream to mashed potatoes? ›
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
Should you salt the water when boiling potatoes for mashed potatoes? ›
As with pasta water, there's a reason to liberally salt the water in which the potatoes will cook: As the starches in potatoes warm up, they open up and absorb water (and salt if you season the water). When they're finished cooking, the cells close off.
Should you let boiled potatoes cool before mashing? ›
Tip #4: Never try to mash up cold potatoes. It has to do with some chemical-y thing with the starch. If your potatoes go cold, heat them up again (in warm water, a microwave) and then try to mash them.
Do you rinse potatoes after boiling for mashed potatoes? ›
Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch.
Can you boil potatoes too much for mashed potatoes? ›
For good measure: Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash. Cook them just until a thin-bladed knife meets a bit of resistance. It is also important to drain the potatoes well after cooking to prevent gumminess.
Not salting the water.
Like pasta, potatoes absorb the water they're cooked in. Leaving salt out means you're starting off with bland potatoes. Follow this tip: Begin the process of seasoning your mashed potatoes by adding salt to the water when cooking the potatoes.
What does Rachael Ray use to mash potatoes? ›
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.
What do professional chefs use to mash potatoes? ›
The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.
How do restaurants keep mashed potatoes fresh? ›
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
Why are restaurant baked potatoes so good? ›
People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.
Why are Bob Evans mashed potatoes so good? ›
Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects. Easily prepared in the microwave, Bob Evans Mashed Potatoes are a true timesaver.