20170827 Mashed Potatoes
Update on mashed potatoes
I’ve known the principles of starting with salted water to add flavor of the boiling potatotes, starting with cold water for more even cooking, and even adding warmed butter to the potatoes after it’s cooking so that the starches are better flavored/coated, but one fatal mistake when making mashed potatoes was adding lots of milk. I tried making potatoes with milk, and they always taste a bit off — not creamy… chalky.
This time, I tried adding the salt broth as the liquid to loosen up the potatoes, and they retained their potato essence lots more. So, note to self, don’t overdo the milk in making potatoes. Use the cooking stock instead!
-Isaac
mashed potatoes