How to Boil Potatoes for Mashing
The recipe will teach you how to boil potatoes for mashing
- 2 Russet Potatoes fist size
- 1-3 tbsp Salt
- 2-4 Cup Water
Wash and Peel your potatoes.
Cut your potatoes into even chunks. The smaller the chunk the less time they will take to cook and vice versa.
Fill your pot with enough water to cover the potatoes by 2 inches.
Transfer the potatoes to the water.
Place the pot on the stove and turn the stove to medium high heat.
Allow the potatoes to cook for 15-20 minutes. The potatoes are fully cooked when you can easily pass a fork through the potatoe.
- Choose fresh potatoes. Fresh potatoes will not have wrinkles on the skin and the eyes will not be grown out.
- Remove any bad spots from the potato when you cut it up.
- Cut into the most even sized pieces possible to allow for even cooking.
- The potato is done when you can easily pass a fork through the potato.
- It takes a lot of salt in the water to season the potatoes.
- Don't rinse your potatoes after removing them from the water, you want that starch on the potatoes.
- If you are using yukon gold or red potatoes, you do not have to remove the skins as these skins are very thin and mash up easily but they will be visible in the end product.
- Russets have a thicker skin and so you want to remove all of that before cooking.
- The smaller size chunks that you cut your potatoes into, the quicker they will cook.
- Wash your potatoes whether you plan to leave the skin on or not. Potatoes often arrive somewhat dirty to the store and you do not want that dirt in your mashed potatoes.
Serving: 0.5cup | Calories: 84kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1755mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg