The Mashed-Potato Mistake We All Make
The Huffington Post - about 2 years
Sara Foster, who owns Foster's Market, a gourmet takeout store/café in Durham, NC, has been making mashed potatoes for years, both at at her restaurant and at her home. Her new book, Foster's Market Favorites, covers 150 classics -- including mashed potatoes. Foster walked us through her process; and while the dish isn't tricky, there are a few important points you'll want to note to achieve a fluffy, flavorful, I'll-have-seconds dish. Yes, how you cook the potatoes, the tool you mash them with and what you mix in matters. But there's a fundamental step where many of us go wrong, and it takes place in the produce aisle. What you don't want to do is fill a plastic bag with one kind of potato, says Foster. Instead, mix it up. Using a few different varieties results in perfectly fluffy mashed potatoes that taste -- and look -- great. She suggests a combination of waxy Yukon Golds, which have a wonderful flavor and a beautiful yellow color; and, starchy Russets, which are sturdier...
Article Link: The Huffington Post article