Jalapeno Garlic Mashed Potatoes Recipe (2024)

FAQs

Do you use white pepper or black pepper in mashed potatoes? ›

I choose white pepper here so that the pepper doesn't stand out, but if you've only got black pepper - go for it. Potatoes, as they sit by themselves, are starchy and a little grainy. So, you can always take a baked or boiled potato and mash it up, but the consistency doesn't always thrive.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

Garnish With Herbs

Speaking of delicious green things, both woody herbs like sage, rosemary, and thyme, and leafy herbs like dill can add freshness to this starchy side. A herb-based sauce like pesto swirled into mashed potatoes is another way to add vibrant flavor.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.

When it comes to ridiculously creamy restaurant style mashed potatoes, there's not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!

Who makes the best mash in the world? ›

The Best Mashed Potato Recipe In The World. With just four ingredients, Joel Robuchon's luxurious puree de pomme really brings the wow factor. Buttery mashed potatoes. Photo, Erik Putz.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

White pepper makes an excellent addition to savory, creamy-based dishes as well as starches such as mashed potatoes and rice porridge. “It pairs well with nutmeg and ginger in savory dishes, along the lines of a French four-spice blend,” Frisch says.

Use white pepper to season light-colored dishes like cream sauces, soups, potatoes, pasta and seafood. White pepper has a pungent flavor so use less than you would black pepper.

Other than the color, white pepper is milder in flavor than black pepper. You can use black pepper as a white pepper substitute if the specks don't bother you. However, you may want to start with less black pepper than the white pepper called for and adjust the flavor as you go.

Black peppercorns, the most versatile seasoning of the bunch, are ideal for just about any cooking method and have the most pungent flavor and aroma. Generally, the darker the peppercorn, the more flavorful it will be. Tellicherry is the highest grade of black peppercorn varieties due to its strong, punchy flavor.