I believe I found the method that works best for the smoothest, creamiest mashed potatoes! All it takes is four ingredients. I wanted to test how they are cooked, how they are mashed, and how they are finished. If you like this recipe be sure to check out this one too! and this one as well!
Cooking the Potatoes
I went with yukon gold potatoes. I peel two potatoes, then cube them pretty small (about fingertip size) then into a bowl of cold water. Then they go into a pot with a huge pinch of salt and bring them to a boil on high heat for about eight minutes. While those cook I want to try something different. I peel more potatoes and toss them into a pot, same way as the first batch. The change is, this time I’m adding a half teaspoon of baking soda. I let these cook for eight minutes as well.
Mashing the Potatoes
After the time is up I test the potatoes to see if they were soft, they were perfect. The potatoes boiled in baking soda were much softer. Time to actually mash our potatoes, which there are many ways to do so. I tested a potato masher which is my least favorite method. It leaves too many lumps. Second method is with a food mill. There’s a little screw inside that forces the potato down through smaller holes, gently mashing the potatoes. With this, you end up with super smooth potatoes and it’s fairly easy to use. My favorite tool for mashing potatoes is the potato ricer. It’s very easy to use, one press and the potatoes come out perfect.
The Secret in the Potatoes
After I get my potatoes through the ricer, I add in two tablespoons of vegan plant butter to the plain boiled potatoes and also to the baking soda potatoes. As well as a big pinch of salt to both. Gently mix that in until it’s melted. At this point I separate each of my potatoes into four different batches, two containers for each. I’d like to test one last thing. I’ve read that adding an acid like vinegar can help fluff up the potatoes. So in the baking soda batch, I add to one of the containers, a half teaspoon of vinegar and in the other, a half teaspoon of baking soda. Then I add the same things to the regularly boiled batch containers.
The Results!
The plain boiled potatoes with vinegar were very fluffy! But slightly sour. The plain boiled with baking soda were more dense, very fluffy again but less of a sour taste, more plain. The baking soda boiled potatoes with vinegar were great, very fluffy, and had a better taste than the other two. The baking soda boiled with baking soda added was dense, and had a bit of a runny feel to them. The winning method is cooking your potatoes with baking soda, with a splash of vinegar added! These had the most flavor and they were the fluffiest, creamiest mashed potatoes! Watch the full video here!
Testing the Secrets for Perfectly Creamy Mashed Potatoes
Ingredients
- 4 yukon gold potatoes
- salt
- 2 tsp baking soda
- 2 tbsp vegan plant butter
- 1 tsp vinegar
Instructions
- Peel and cube potatoes then add them to bowl of cold water.
- Now into a pot with some salt and baking soda and bring them to a boil on high heat for about eight minutes.
- Mash them with a potato ricer. Add vegan butter, salt, and vinegar. Mix and enjoy!