Low Fat Mashed Potatoes
November 22, 2011 by staff
Low Fat Mashed Potatoes, When good, small restaurants became known as bistros and humble mashed potatoes turned chic, America’s most basic side dish started being dissected by gourmet magazines. What kind of potato should we use? When should we peel? Which tool works best? They fussed over every detail. The amusing part is, even the experts don’t completely agree. One group calls for cream; another says milk is better.
Some salt before cooking; some, after. One camp likes an old-fashioned hand-held masher, another swears by a ricer, and still others say a hand mixer is perfectly adequate. Take comfort in this disagreement. It means there are many paths to mashed potato nirvana — definitely a trip worth taking. Here are some points to consider if you’re just beginning this basic but satisfying culinary journey, plus some recipes to try along the way. Just remember that, when it comes to mashed potatoes, the worst sin is one of omission.
Choosing the right variety is one of the most important parts of producing mashed potatoes that fit your definition of perfection. Here’s the key: Buy russets — the dark brown, rough-skinned, oblong baking variety — if you like light, fluffy, snowy-white mashed potatoes. Buy the rounder, yellow-skinned Yukon Golds if you like a creamy, more pureed texture and a yellower hue. Other kinds will work, but they often produce starchier, heavier mashed potatoes.
One pound serves two people very generously — and we are generous — but with so many other dishes on the Thanksgiving table, you can stretch that amount to feed three. Depending on what serving size you prefer, divide the number of guests by two or three to find the amount of potatoes to buy. For 12 people, buy four to six pounds.
Mashed potatoes are best when served immediately after being prepared. But they can be reheated in a covered glass or ceramic bowl in a microwave. Many cooks find that’s the best way to avoid giving them a warmed-over taste. During reheating, stir a couple of times to fluff them up and distribute the heat. You may also need to add a small amount of liquid.
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