Cook Tech
"It's my belief that the best way to become a good cook is to have some basic cooking techniques skills".
Once you learn how to handle these fundamental techniques, you will be able to handle most recipes. Cooking is not just about recipes....it is about how to take ingredients and make them taste as good as possible.
I'm breaking down these cooking techniques into different groups. I will post basic fundamental cooking techniques that are most important to learn like baking, braising, grilling, roasting, saute, poaching, etc.
I have posted how to make great perfect mashed potatoes because in most restaurants I dine in today the mashed potatoes they server are dry lumpy, and no flavor and are NOT UP TO the "Grandma standards". I will teach you how to make home made mashed potatoes better then grandma.. sorry grandma.
Most people would agree that light, fluffy mashed potatoes are the ultimate comfort food and better yet, it's easy to learn how to make mashed potatoes. They are the perfect vegetarian side dish that can go with almost any entree. Try using mashed potatoes as the base for grilled meats or grilled salmon, or mix mashed potatoes with egg yolk and pipe onto casseroles, meatloaf or Shepherd's Pie, and bake until browned and crispy.
How to Make Perfect Mashed Potatoes
by Sean Christopher
Choosing Your Potato-
Mashed potatoes can be made with any variety of potatoes, including new potatoes, red potatoes, fingerlings, Yukon Gold, sweet potatoes, purple potatoes, Idaho and russet potatoes.
If you prefer a potato with more texture, choose a boiling potato. Boiling potatoes are waxy varieties that include Yellow Finn, Yukon Gold, new potatoes, red-skinned potatoes and white all-purpose potatoes. These potatoes have lower starch content and are higher in moisture. Because of this, waxy potatoes will not break down as much as a high starch potato. These potatoes are most often used in smashed potato recipes and considered by many to have more potato flavor than higher starch potatoes.
Food professionals most often recommend high starch varieties, including russets and Idaho potatoes if you like a smoother mashed potato. The high starch and low moisture content means the potato will be easier to mash and whip.
The Science of Perfect Mashed Potatoes-
When you over-beat or whip mashed potatoes too much, you may be left with a gluey, unappetizing recipe. The cells of each potato hold starch molecules, and, when over mashed, the cells release the starch, forming a paste-like substance. To avoid this, mash the potatoes quickly but efficiently in an up-and-down motion or through a potato ricer, add your liquid ingredients warm or at room temperature and if you must use a hand mixer, use it after the potatoes have been hand mashed, and don't overdo it.
For good potato flavor and texture, many chefs will combine varieties of potatoes. For example, russet potatoes and red potatoes with a 2 to 1 ratio by weight will result in a high flavor but good consistency mashed potato.
Mashing Techniques-
For all mashing techniques, make sure the potato is completely cooked before beginning mashing. A fork or tongs should easily crush a cooked potato. The drying step is also important: Place the drained potatoes back in the saucepan over low heat until the surface moisture has cooked off.
A ricer, which applies even pressure to the cells of potatoes, results in a light fluffy texture. But for best results use a high-starch potato variety. A wire masher is not as effective as a modern flat masher, but use an up-and-down motion instead of a stirring motion with both types. For a fluffier mashed potato, a hand mixer may be used after the potatoes have been mashed, but be careful not to over mix. Avoid using a food processor since it's too easy to turn your potatoes into glue.
Recipe for the Best Mashed Potatoes-
-1" lbs potatoes, cut into 1-inch chunks
-1 teaspoon salt
-¼ to ½ cup heavy cream, half and half or milk, warmed (key factor)
-2 tbsp melted butter
-Salt
-White pepper
-Freshly grated nutmeg
Place potatoes into a large saucepan. Cover with cold water, and add salt. Bring to a rolling boil, reduce heat and simmer, covered, 15 to 20 minutes, or until done. Potatoes can be pierced easily with a fork when they are thoroughly cooked.
Drain water from potatoes. Place potatoes back into saucepan over low heat, stirring occasionally for one to two minutes or until excess water is cooked off. Mash or put cooked potatoes through a potato ricer. Add warmed cream or milk and melted butter.
Whip with a large spoon or an electric mixer (for light fluffier potatoes) until you get the desired consistency. Be careful not to over mix. Add leave plain. Season to taste with salt, white pepper and freshly grated nutmeg. Keep warm over a water bath or in a crock-pot until ready to served with melted butter. I don't believe in drowning your perfect mashed potatoes with a waterfall of gravy.