Mashed Potatoes
Ingredients
Directions
Prepare
Select potatoes of similar size, peel them, and place them in cold water.
Cook and mash
Cook the potatoes until they are nearly done, then drain them thoroughly.
Keep the lid off to prevent steam from entering.
Mash the potatoes until they are fluffy and dry.
Add coarse sea salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Their starch cooks soft and, once mashed and dried, gives the fluffy texture that defines the dish.
The step that matters
Drain the potatoes thoroughly. Water left on or in the potatoes dilutes the mash and makes it loose and soggy. Letting steam escape while they dry keeps the mash light and fluffy instead of gluey.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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