hi everyone,
I have been making mashed potatoes with butter and evaporated milk for years, but the texture isn't too great. Mine are not too fluffy and are not as "heavy/dense" as i'd like. I've tried cutting back on the amount of evaporated milk but, i'm still not getting a great product. People I talk to tell me they prepare mashed potatoes the same way I do, but theirs are better. Are there some finer points to making basic mashed potatoes i'm missing?? I'm using Idaho/Russet potatoes. Thanks in advance for any help, gary
p.s. I read somewhere about putting egg yolk in the potatoes to make them more fluffly, can someone explain this please. Also, I've tried boiling the potatoes a little more or a little less "fork tender" what's best?
I have been making mashed potatoes with butter and evaporated milk for years, but the texture isn't too great. Mine are not too fluffy and are not as "heavy/dense" as i'd like. I've tried cutting back on the amount of evaporated milk but, i'm still not getting a great product. People I talk to tell me they prepare mashed potatoes the same way I do, but theirs are better. Are there some finer points to making basic mashed potatoes i'm missing?? I'm using Idaho/Russet potatoes. Thanks in advance for any help, gary
p.s. I read somewhere about putting egg yolk in the potatoes to make them more fluffly, can someone explain this please. Also, I've tried boiling the potatoes a little more or a little less "fork tender" what's best?
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