Mashed potatoes: baking vs. Boiling vs. Steaming
Does preparation method (baking vs. boiling vs. steaming potatoes) Noticeably effect consistency?
Recommended by Food52
Does preparation method (baking vs. boiling vs. steaming potatoes) Noticeably effect consistency?
5 Comments
Here's the trick. Don't add butter, cream until you let the potatoes release some of the moisture---just let them sit in the drained pot a bit. Then add the additions. They should still be hot..but give up some moisture in a min.
Some applications using a ricer makes a more creamy mash...I'd avoid a food processor or stand mixer as it can make the potatoes become 'gummy'. I prefer some body to mashed potatoes instead of 'creamed' potatoes.