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Making Mashed Potatoes

Learn the art of making great mashed potatoes.

There’s an art to making great mashed potatoes. By using the right potato and the proper technique, you can hit mashed potato superstar status this holiday. View video here.
 

Technique

Step 1
Peel and cut the potatoes into 1-inch cubes (see The Best Potato tip below). Cutting the potatoes into uniform pieces will ensure that they cook evenly and quickly.

Step 2
Simmer the cubed potatoes in Swanson® Chicken broth, covered, for 10 minutes or until potatoes can be easily pierced with a fork and are tender to the bite.

Step 3
Drain the potatoes, reserving some of the cooking broth. Return them to the pan and cook for a few seconds to eliminate all the excess broth (see Make Room for Flavor tip below).

Step 4
Use a masher, electric mixer or ricer to mash the potatoes (see The Smoothest Spuds tip below). Add cream, butter and enough of the reserved potato broth to reach the consistency you like.

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Tips

The Best Potato
The best mashing potato is a basic baking potato, also known as "russet" or "Idaho." Because of its high starch and low water content, it produces a fluffy texture that remains light and airy when cream and butter are mixed in.

Make Room for Flavor
Add more flavor by drying out the cooked potatoes before mashing. This eliminates excess moisture in the starchy cells, making room for more cream and butter. After draining, return the potatoes to the pan and allow to dry over medium heat for a few seconds.

The Smoothest Spuds
For the smoothest, most lump-free mashed potatoes, you can’t beat a ricer, a unique piece of kitchen equipment that looks like a giant garlic press.

Keeping Potatoes Hot
Make the potatoes ahead and hold in a double boiler or slow cooker on low heat (drizzle with a little Swanson® Chicken broth or milk to keep them moist). They'll hold for up to 45 minutes this way.
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