No matter occurred to chunky mashed potatoes? There’s a variety of hype for the silky, practically pudding-like number of mash—which appear to be the one form served at eating places as of late—however for me, nothing beats a heaping pile of fluffy smashed potatoes studded with knobbly bits of soppy, uncrushed tuber.
And when you too are a supporter of chunky mashed potatoes, you should utilize your stand mixer to get the very best consistency.
Stand mixer versus hand-mashed potatoes
There may be nothing improper with hand-mashing potatoes, however I’d prefer to carry stand mixer mashing to your consideration just because after I attempted it, I could not assist however recognize the distinction in consistency. I hadn’t even anticipated to really feel the distinction on my palate—I used to be solely testing out the strategy to see if it served a sensible goal.
Surprisingly, simply by scooping a dollop right into a bowl, I might really feel that the feel was lighter than once I hand-mash potatoes in a pot. (And I didn’t even use a whisk attachment.) I then ate mentioned bowl of spuds, and skilled an airiness that didn’t fade even after it cooled down. Each time I mash by hand, the potatoes are gentle however nonetheless dense, they usually sit closely. Not these—this batch was nearly whipped, with extra constantly sized bits of unmashed potato. (Perhaps it is a me-thing, but when I hand mash potatoes for his or her chunkiness, I often wind up with a number of embarrassingly giant items that someway make it by means of my masher.)
So far as these sensible functions are involved, mashing with a stand mixer is nice if you have to multitask with a number of dishes, rapidly unencumber the range after boiling, or you probably have restricted energy or mobility.
No matter your causes, right here’s how I do it.
Tips on how to make mashed potatoes with a stand mixer
1. Boil or steam your spuds
When making mashed, I want to steam my potato items as a result of it’s sooner, however you possibly can stick with boiling when you like. (Steaming solely takes about quarter-hour since you solely have to boil a half-inch of water slightly than a gallon.) The kind of potato can be as much as you, however I take advantage of russets for his or her excessive starch content material, which may yield a extra fluffy mash.
What do you assume thus far?
2. Toss within the sizzling taters and flavoring elements
Credit score: Allie Chanthorn Reinmann
As soon as your potatoes are fork-tender, fastidiously (don’t burn your self) toss them into the bowl of the stand mixer. Don’t look forward to them to chill down; they need to nonetheless be piping sizzling. As America’s Check Kitchen explains of their baked potato publish, breaking open the potato (in our case, the potato hunks) whereas sizzling permits extra steam to flee, resulting in a fluffier, lighter texture. Add in your favourite elements, a number of knobs of butter, some salt, pepper, and chives when you’re into that. Don’t add your liquid ingredient but.
3. Mash
Credit score: Allie Chanthorn Reinmann
Connect a paddle attachment to the stand mixer and switch the machine on the bottom pace. Enable the mixer to do the work for about three to 5 minutes. You’re searching for a uniform texture, and for the butter to be absolutely integrated. Cease the machine if you need to so you may get a greater take a look at how the potatoes are breaking down.
4. Add the liquid
Throughout these three minutes, pour your measurement of liquid (whether or not it’s milk, cream, or a mix of the 2) right into a microwave-safe measuring cup. Warmth it till steaming. Conserving the mixer on the bottom pace, slowly pour the liquid into the mashed potatoes. As soon as the liquid has been integrated, bump the pace up one or two notches and let it mash for an additional 20 seconds or till you want the feel. Style, and modify the seasoning if essential.
High your taters with a swirl of gravy and benefit from the fluffiest chunky mashed potatoes you’ve ever skilled.
