|
REAL butter is an important addition to mashed potatoes. I prefer to use sour cream or half and half to get my mashed potatoes creamy.
And Charlatan's suggestions of Russets or Yukons are good ones--both make excellent mashed potatoes. Just be careful with the Russets--sometimes if you cook them too long, the cells of the potato will burst, release too much starch, and then you will end up with gummy potatoes. This can also occur if you mash them too much. Using a ricer, like Charlatan also suggested, will help you avoid this problem.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
|