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How can I become a potato expert for one of the most important days of the year that family celebrates together – Thanksgiving? I was asked to bring the mashed potatoes. I moved away when I graduated from high school and when at my home I depend on the packages of dry mashed potato mix. These are so consistent, quick and economical when I want a side of potatoes. They are great, but not homemade. What do I need to know to make foolproof mashed potatoes that everyone will rave about?
You came to the right place. Always start with Idaho® potatoes, the combination of warm days and cool nights, the right amount of water and volcanic or sandy soil makes for high solids and low moisture. By the way, did you know the official date of the Thanksgiving Holiday was decreed by Congress to be the fourth Thursday of November? On to the tips:
A.Celebrity chef Tyler Florence recommends that you boil the potatoes in cream and milk instead of water. He then adds spices and whole garlic cloves, pours off the liquid in a colander over a bowl to save the cooked liquid and skims off the cloves, bay leaves, etc. He then slowly adds some back into the mashed potatoes as stirring.
All Things Mashed Potatoes HERE
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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