How to Make Mashed Potatoes With a Stand Mixer

No matter occurred to chunky mashed potatoes? There’s a whole lot of hype for the silky, almost pudding-like number of mash—which appear to be the one sort served at eating places lately—however for me, nothing beats a heaping pile of fluffy smashed potatoes studded with knobbly bits of soppy, uncrushed tuber.

And in case you too are a supporter of chunky mashed potatoes, you should use your stand mixer to get the very best consistency.

Stand mixer versus hand-mashed potatoes

There’s nothing improper with hand-mashing potatoes, however I’d prefer to deliver stand mixer mashing to your consideration just because after I attempted it, I could not assist however admire the distinction in consistency. I hadn’t even anticipated to really feel the distinction on my palate—I used to be solely testing out the tactic to see if it served a sensible goal. 

Surprisingly, simply by scooping a dollop right into a bowl, I might really feel that the feel was lighter than once I hand-mash potatoes in a pot. (And I didn’t even use a whisk attachment.) I then ate mentioned bowl of spuds, and skilled an airiness that didn’t fade even after it cooled down. At any time when I mash by hand, the potatoes are comfortable however nonetheless dense, and so they sit closely. Not these—this batch was nearly whipped, with extra persistently sized bits of unmashed potato. (Possibly this can be a me-thing, but when I hand mash potatoes for his or her chunkiness, I normally wind up with just a few embarrassingly giant items that someway make it by my masher.)

So far as these sensible functions are involved, mashing with a stand mixer is nice if you’ll want to multitask with a number of dishes, rapidly unlock the range after boiling, or if in case you have restricted energy or mobility.

No matter your causes, right here’s how I do it.

The right way to make mashed potatoes with a stand mixer

1. Boil or steam your spuds

When making mashed, I want to steam my potato pieces as a result of it’s sooner, however you may follow boiling in case you like. (Steaming solely takes about quarter-hour since you solely have to boil a half-inch of water quite than a gallon.) The kind of potato can also be as much as you, however I take advantage of russets for his or her excessive starch content material, which may yield a extra fluffy mash.

2. Toss within the scorching taters and flavoring substances

Credit score: Allie Chanthorn Reinmann

As soon as your potatoes are fork-tender, rigorously (don’t burn your self) toss them into the bowl of the stand mixer. Don’t await them to chill down; they need to nonetheless be piping scorching. As America’s Take a look at Kitchen explains of their baked potato post, breaking open the potato (in our case, the potato hunks) whereas scorching permits extra steam to flee, resulting in a fluffier, lighter texture. Add in your favourite substances, just a few knobs of butter, some salt, pepper, and chives in case you’re into that. Don’t add your liquid ingredient but.

3. Mash

Credit score: Allie Chanthorn Reinmann

Connect a paddle attachment to the stand mixer and switch the machine on the bottom pace. Enable the mixer to do the work for about three to 5 minutes. You’re searching for a uniform texture, and for the butter to be totally integrated. Cease the machine if it’s a must to so you may get a greater take a look at how the potatoes are breaking down.

4. Add the liquid

Throughout these three minutes, pour your measurement of liquid (whether or not it’s milk, cream, or a mix of the 2) right into a microwave-safe measuring cup. Warmth it till steaming. Holding the mixer on the bottom pace, slowly pour the liquid into the mashed potatoes. As soon as the liquid has been integrated, bump the pace up one or two notches and let it mash for an additional 20 seconds or till you want the feel. Style, and alter the seasoning if mandatory.

High your taters with a swirl of gravy and benefit from the fluffiest chunky mashed potatoes you’ve ever skilled.