There are
times when nothing is better, more comforting, more delicious than mashed
potatoes. Most kids love them — the warm, smooth texture and full buttery
flavor can’t be beat.
With a
little adult supervision, kids can master mashed potatoes in no time. And they
will happily eat their creation.
An adult or
older sibling will have to start the process: cutting the potatoes, cooking
them, and draining. From this point, the younger kids can take over.
The Right
Potato
While any
potato can be mashed, the best spuds for the job are thin-skinned white or red
ones. These are often called all-purpose or boiling potatoes and usually are
sold in plastic bags in the market.
Russets or
Idahos (which are the same thing) are not as desirable. With their dense, floury texture,
these are better for baking. However, if you have only baking potatoes in the
house and the kids have a hankering for mashers, don’t let this stop you. The
end result will be delish!
If you use
thin-skinned potatoes, there is no reason to peel them. You may choose to do so
for aesthetic reasons, but don’t worry if the skins stay on the spuds. They
will break up during mashing. Russet potatoes are
another story. Most people peel them. Some folks like the chewy skins and don’t
peel — in the end it’s up to you.
Cook the
Potatoes
Begin by
cutting the potatoes into small-ish chunks. They do not have to be tiny — an
inch or two is fine. Put the cut-up potatoes in a large pot or saucepan and
cover them with plenty of water, an inch or two higher than the potatoes is
best.
Add a little
salt to the water and then bring it to the boil. Reduce the heat and let the
potatoes simmer briskly for about 20 minutes. By this time, they will be fork
tender, which means a fork inserted into a large piece should enter easily.
Drain the
potatoes and return them to the cooking pot. If a little cooking water clings
to them or remains in the pan, never mind.
Now comes
the fun part. Give the kids a potato masher or similar tool and let them
pulverize the cooked spuds. As they do, they can add a little milk, some sour
cream and butter, stirring and mashing everything together so that the mixture
gets smoother and richer by the minute.
For “healthy
mashed potatoes,” add low-fat milk and yogurt in place of sour cream. But
really. Why not go for it with the “real thing?” Or perhaps a little butter and a little more yogurt?
Taste the
potatoes and season them with salt and pepper. Not too much! They are now ready to
take a starring role on a dinner plate.
Spuds for Supper!
A lot of
kids and their parents like to dress up mashers with some tasty garnishes.
These might be snipped chives, chopped parsley, crumbled bacon or sautéed
onions.
And of
course mashed potatoes are custom made for a ladleful of gravy.