How a Clever Cook Makes Faster (and Better!) Mashed Potatoes (2024)

FAQs

How a Clever Cook Makes Faster (and Better!) Mashed Potatoes? ›

Because steaming requires just an inch or so of water, it takes much less time to heat than a large pot of water heating to a boil. Where two pounds of potatoes takes around 40 minutes to come to a boil and cook through, steaming the same amount takes about half as long.

Although it may seem apparent, breaking a potato into smaller pieces will help it cook more quickly. This is essential if you're making hash in a skillet and want to keep the potatoes cooking at roughly the same rate as the onions and peppers. Just make sure you cut the potatoes into pieces that are all the same size.

Parcook in the Microwave

Here's how to do it: Just prick a few holes in a few potatoes with a fork, and microwave on high for 3-4 minutes, turning over once. There you go—super-fast par-cooked potatoes.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.

For faster weeknight potatoes, use the microwave as a first step before roasting or sautéeing. To get potatoes onto your weeknight dinner plate faster, start by cooking them in the microwave.

Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.

Method. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.

Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads. When to avoid: Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash.

Can you mix red potatoes and russet potatoes for mashed potatoes? ›

For this basic recipe, we used a blend of red and russet potatoes. This combination creates a slight texture variation. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes — with their high starch content — are the best choices for mashed potatoes.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

* Many restaurants pre-cook their potatoes partially. This could be by baking, microwaving, or even boiling them until they're almost done. They cook them ahead of time and keep them hot. Wendy's has a hot potatoes drawer.

Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.

Slicing your potatoes into smaller, bite-sized pieces can significantly reduce the boiling time. Try cutting them into quarters or cubes before placing them in the pot. Filling the pot with already hot water can help speed up the boiling process. Start with hot tap water instead of cold water from the faucet.

However, cut and/or peeled potatoes might indeed be seasoned somewhat, depending on how much cooking water they absorb. Actually folks, heavily salting the water allows it to boil to a hotter temperature. This in turn cooks the potato's starch more thoroughly, resulting in a more creamy texture.