Ina Garten has a recipe using Yukon Gold potatoes that are cut into 1" chunks with skin on. Start a pot of cold water to boil with 2T of salt. When boiling add potatoes and simmer without lid. Then there is the butter hot milk and buttermilk. A bit off heaven in every bite. My go to mashers!
Thanks for your feedback! I have tried it both ways and personally I find that as long as you simmer the potatoes lightly (not boiling them really hard) that it works just fine cut into chunks and cooks much faster but I will admit I do follow a lot of advice from CI as well (just not on this point!). In fact, just made Yukon gold mashed potatoes last night with smoked turkey enchiladas and frijoles a la olla to recreate a meal from a recently closed Tex Mex restaurant in Portland, Oregon.
Respectfully, rstv, I read in Cook's Illustrated years ago that cutting the potatoes before boiling causes a lot of the starch to leach out into the water, which can negatively affect texture. Since reading that, I never cut my potatoes be before boiling, and I find that the yellow potato skin is thin enough that it breaks up quite easily from the mashing. But, as I once told a non-cooking friend who was making mashed potatoes for the first time, it's pretty hard to scre up potatoes, salt, and butter no matter what you do!
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on. Start a pot of cold water to boil with 2T of salt. When boiling add potatoes and simmer without lid. Then there is the butter hot milk and buttermilk. A bit off heaven in every bite. My go to mashers!
before boiling, and I find that the yellow potato skin is thin enough that it breaks up quite easily from the mashing. But, as I once told a non-cooking friend who was making mashed potatoes for the first time, it's pretty hard to scre up potatoes, salt, and butter no matter what you do!
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