To cut the potatoes, cut each potato in half and then quarter each half. “In a back-to-basics format, mashed potatoes contain only four ingredients—potatoes, butter, cream and salt,” he says, so it’s important to use the best available you can find of each. Continue reading to learn ALL of the things you need to know to make the best creamy mashed potatoes. You might have leftovers, but that's better than running out. While picking the right kind of potatoes is important to making the best mashed potatoes, there are many other things you need to know. Thaw them in the fridge the day before you plan to serve them. But then, after a long discussion with a friend on how they make their mash, I realized, I have mashed potato mastery!? Red Skin Mashed Potatoes Q&A Before we jump into the … of potatoes is enough to prepare per person, I like to use .85 pounds per person to ensure that there is plenty to go around. You want the potatoes very cooked and as dry inside as possible, each time you check them they will pick up some water, so limit your tests as much as possible. Mashed potatoes, to me, are as simple as boiling water. Many people use russets for their mashed potatoes, but one type yields a tastier mash. Add more to taste, along with salt and pepper. If you go searching on the internet you can probably find a mashed potato calculator to tell you how many mashed potatoes per person. Scrap off the peel from the hot, cooked potato—a paring knife will pull that peel right off—and an oven mitt or latex glove will let you hold the hot potato. You can always turn your cooker to the keep-warm setting if the potatoes are ready too soon. The bottom line is that you'll need to be flexible with your math. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat). For light and fluffy mashed potatoes, choose Russetts. The USDA's National Nutrient Database assumes a portion size of “In a back-to-basics format, mashed potatoes contain only four ingredients—potatoes, butter, cream and salt,” he says, so it’s important to use the best available you can find of each. Both Yukon Golds and Yellow Finns bring so much natural flavor to the party, that just mashing them with a bit of butter and salt is going to taste better than most other versions of mashed potatoes. Not sold yet? Even better are Yellow Finns, if you can find them. To reheat, place the make-ahead mashed potatoes in a large pot over medium-low heat. Get daily tips and expert advice to help you take your cooking skills to the next level. Note that the fast mechanical action of mixers, blenders, and food processors can quickly turn the delicate starch in potatoes into a gluey, spackle-like substance. Most people eat about 6 ounces of potatoes per side dish but mashed potatoes are a favorite so expect serving sizes to be just a bit larger, at around 6.5 to 8 ounces. Boiling potatoes—waxy red or white potatoes—have less starch and don't mash up as fluffy, but they absorb a lot of flavors so if you're adding roasted garlic or caramelized onions or others flavorings besides butter and cream, boiling potatoes are, despite common wisdom, a good option for mashed potatoes. It's fast, it's easy, it's thorough—it's ideal for perfect mashed potatoes. Add potatoes and cook until tender but still firm, about 15 … What if you knew that the ricer simultaneously peels and mashes? The catch is that a lot of people really, really like mashed potatoes and will cheerfully eat more than a standard portion if they're given the opportunity. Since these mashed potatoes … While 1/2 lb. Finally, avoid new or young potatoes for mashing. If the calculator lets you set your portion size, go ahead and use it. Enjoy the best-mashed potatoes ever! Once the potatoes have been peeled, cut them into smaller pieces. A normal sized 6- or 7-quart slow cooker can hold 10 pounds of potatoes, enough to serve up to 20 people, and will reheat them in about three hours on the low setting. That's not at all an unreasonable amount, and a lot of cookbooks and online resources suggest that you should allow 1/3 to 1/2 pound of mashed potatoes per person. The typical suggestion is between 1/3 to 1/2 pound of potatoes per a person. That means if you are planning on 10 people, use 5 pounds of potatoes. They’ll last in the freezer for several months. Loaded Mashed Potatoes Method: Start by peeling and chopping 3 large russet potatoes one at a time. You can control portion size a little bit by keeping your serving spoons small, but you'll still need lots of potatoes. Not everybody will, and the second portion doesn't have to be as big as the first, so you can probably get away with adding another 10 to 20 percent to your math. If you don't have a ricer, all is in no way lost. Cook, uncovered, shaking the pan every few minutes, for 5 to 10 minutes to evaporate as much water from the hot potatoes as you can. Making Perfect Mashed Potatoes is really very simple – in theory – but so many people (myself included) have sometimes struggled to get it right! Especially with popular side dishes like mashed potatoes, you'll need to know how many potatoes to buy and prepare. Take the number of people you're cooking for, multiply that by .75, and that's how many pounds you'll need. It's when you start doing big holiday meals and group get-togethers that things get complicated. Add the water to the Instant Pot liner, add in the cut potatoes. Stir in the pepper. A Web Experience brought to you by LEAFtv, U.S. Department of Agriculture National Nutrient Database: Mashed Potatoes, Home Prepared, Whole Milk Added, The Kitchn: Your Mashed Potato Cheat Sheet, Parade: How Many Potatoes Do You Need Per Person for Dinner, Ellen's Kitchen: Freezable, Holdable Mashed Potatoes for 25 with Garlic Variation, How to Cook Baked Potatoes in a Nesco Roaster. The best part about this red skin mashed potatoes recipe is that it serves only 4-5 people. They also freeze very well. You will end up with 8 similar sized potato cubes. Add Hot Cream, Butter, or Other Flavorings. Making them mashed: Mash the potatoes until smooth, taking care not to overwork them. However, there are a few things to consider before you start mashing.Here’s what you need to know about making mashed potatoes, from choosing the best spuds to how long to boil them: That's right: as you press the potato through the ricer, the pureed potato comes out while the skin stays behind. Let the potatoes sit for 10 minutes on the burner, with the heat turned off. It's best to start an hour ahead of time, just to be safe, and to stir the potatoes two or three times so they're evenly heated. Whether you're seeking a creamy or fluffy mash, spuds rich with cream or something as light as air, you can use the tips in this guide to make perfect mashed potatoes no matter which recipe you use. Everyone has their own idea of what makes perfect mashed potatoes. Keep these make-ahead mashed potatoes warm in the slow cooker for several hours, or refrigerat them for up to two days. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. You don’t need to make an allowance for the peeled weight of the potatoes if you will be adding milk, butter, cheese, and/or sour cream in your potato recipe. Add the butter and milk a little at a time, mashing them into the potatoes. One way to do that is to simply bump up the quantity you make, so you can offer seconds if anybody wants them. Mashed potatoes are incredibly simple and satisfying to make. Any leftover mashed potatoes can be used to make my Baked Potato Soup or Mashed Potato Casserole. How many potatoes should you make per person for mashed potatoes? Turn off the heat, drain the potatoes, and return the pot to the same burner. Then mash the potatoes thoroughly with a potato masher or sturdy fork. Mashed Potatoes reheat well in the oven (do not Microwave, it alters their taste!). 4 people, use 2 pounds of potatoes. Otherwise, you're probably better off doing the math yourself. You'll need 1/4 to 1/3 pound of potatoes per person (here is 1 pound for 4 servings). That's also a good rule if you're serving buffet style. HOW TO REHEAT MASHED POTATOES. This will keep the potatoes hot and also keep them fluffy. Also, since people will eat more if that's an option, you have to decide if you'll give them that opportunity. Read more about the best potatoes for mashing at Chatelaine.com Mashed Potatoes: Should You Peel Your Potatoes? If you end up with a saucepan full of watery mashed potatoes, all is not lost — this article will tell you how to fix those watery mashed potatoes and turn them into creamy, fluffy mashed potatoes. If you do use them, be careful to whirl or blend the potatoes only as long as it takes to mash them. The hardest part is deciding how much to fix?! You can reheat make-ahead mashed potatoes in a Crock-Pot, for example, which is fuss-free and leaves your stovetop and oven free for the rest of the meal. And watch videos demonstrating recipe prep and cooking techniques. The extent to which it is worth the $15 or so that a ricer costs when it comes to mashed potatoes cannot be stressed enough. Once the water is boiling, add enough salt to the water so it tastes salty. If you've cooked the potatoes enough—until they are very very extremely tender—these devices are completely unnecessary for fully mashed, utterly lovely mashed potatoes. You can plan on each person getting half a pound of potato per serving. For every 1 pound of potatoes, use about 1/2 cup milk or cream and 3 tablespoons of butter. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. If it's your kid brother's high school football team, you might need to bump that up to 3/4 pound per person. How to make mashed potatoes … If your guests are light-eating seniors, the USDA portion size probably works. A much better option is to buy potatoes that are all about the same size so they will cook evenly. Knowing how to cook them, best tools for mashing them, what to add to them, and more. As a side dish, plan on ½ pound of potatoes per person. Yukon Golds (pictured here) have a more intense flavor than Russets, and many people experience them as even a bit buttery, but they also have enough starch to mash up fluffy, they're always a great option, especially if you're making lower-fat versions of mashed potatoes without as much butter in the mix. For one thing, it takes way more salt than you'd ever imagine. How to Make Low-Fat Mashed Potatoes That Are Still Creamy His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. That can save you a lot of time and stress, especially with really large get-togethers. It's not much more difficult to work out the potatoes for a 3/4-pound serving. This is why my recipe calls for four pounds to … The 7 Best Potato Ricers and Mashers of 2021, 17 Best Recipes Using Yukon Gold Potatoes, Unbelievably Easy, Fluffy, and Creamy Mashed Potatoes. Plenty of recipes and tips will have you peel and cut potatoes into even pieces. Best Mashed Potatoes Recipe - Mashed Potatoes For Thanksgiving How Many Potatoes Per Person. Other recipes rely on cheese or toppings, but this is a perfect mashed potato: no gimmicks, no fancy add-ins, just pure potato goodness. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Be sure and cook your potatoes well. If you're making mashed potatoes for 20 people, for example, you might bump that up to 24 or 25 portions just in case. Get Perfect Mashed Potatoes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. That's right, just plain old basic baking potatoes. One 5 lb bag of potatoes will be enough for approximately 10 servings. Here are some more details on how much to prepare. Chef Mary doesn’t follow a recipe for this classic side dish. The USDA's National Nutrient Database assumes a portion size of 1 cup for mashed potatoes, which checks in at 210 grams or just under a 1/2 pound. When we fix Sunday dinners for a large group we do 1 potato per adult, 1 per 2 kids and then if we have a lot of hungry men present we might add in 1-2 extra. Salt the water and bring it all up to a simmer. Some recipes are also fine-tuned to give you potatoes that do well when they're made in advance and reheated. If you've never cooked in a restaurant and don't usually prepare foods in large batches, it's difficult to get the proportions right. Secure lid, set the vent to sealing. Cook the potatoes until they are very tender when pierced with a skewer, let even small potatoes cook for 20 minutes after the water starts boiling before checking them. Whether you're seeking a creamy or fluffy mash, spuds rich with cream or something as light as air, you can use the tips in this guide to make perfect mashed potatoes no matter which recipe you use. 2. Scrub these same-size potatoes clean, put them in a large pot, cover them with cold water, and bring the whole thing to a boil. Drain the potatoes, transfer to a rimmed baking sheet, and place in the oven until thoroughly dried out – 7 to 8 minutes. Mashed potatoes are incredibly simple and satisfying to make. To freeze leftover mashed potatoes, allow to cool then place in a freezer-safe … If you're allowing a 1/2 pound per person, for example, it's pretty straightforward: You'll need a pound of potatoes for every two people. Today we’re showing you how to make Perfect Mashed Potatoes – that classic, comforting side dish to serve with just about any meal! Recipes vary, of course. You'll need If you're making a huge batch of mashed potatoes it's best to use a recipe instead of winging it. Perfect Mashed Potatoes can be yours when you follow this super simple recipe. My recommendation of 1 potato per person. Add additional salt, if desired. This recipe is based with the guest list of 6 adults. Drain the potatoes, return them to the hot pot, and return the pot to low heat. If you have ever had watery mashed potatoes, this might be the step you skipped. Bake covered with the foil until heated through, about 25 – 30 minutes. Cooking for one or two people can be a pain sometimes, but it's not especially difficult. Heat any cream, milk, butter, or flavorings before you add them to the mashed potatoes. This will likely be at least a tablespoon and maybe more. Guests serving themselves will take a larger first serving and still come back for more, so it's best to start with the larger 3/4-pound portion size and then allow an extra 10 to 20 percent on top of that. If you're cooking for 20 people, that means 15 pounds of potatoes. Mashed potatoes, per the USDA database, contain 211 calories per 3/4-cup serving, as well as 4 grams saturated fat. A ricer mashes potatoes utterly and completely, without a bump or lump in sight. Cooking for three or four is even easier, because a lot of foods – a chicken, a small roast, a fish – are naturally the right size for a small group. HOW MANY POTATOES PER PERSON FOR MASHED POTATOES? How many mashed potatoes should I make? To reheat in oven: Remove potatoes in baking dish from fridge and let rest at room temp while oven preheats to 350. Bring a pot of salted water to a boil. They have little moisture and tons of starch, so, if treated right, they will mash up as light and fluffy as can be. Each potato should make four … Mashed potatoes are easy to make: You peel, boil, add dairy (or dairy alternative) and whip. For 100 people, you'd need 75 pounds of potatoes.

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