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The IPC office is closed for the holiday but don't fear… With 938 posts, chances are your Thanksgiving mashed potato questions have probably already been answered! Keywords that might help you find the answers you’re looking for include: ahead, group, advance, and yield.
If you're looking specifically for Mashed Potato information, make sure to visit our All Things Mashed Potatoes page which has everything you need to know about preparing perfect mashed potatoes.
View All Things Mashed PotatoesI’m in charge of the mashed potatoes for Thanksgiving this year. Any tips on making them perfect? Help, please!
Absolutely, here’s everything you need to know for perfect mashed potatoes! Start by choosing the best potatoes—look for bags with the "Grown in Idaho" seal. Idaho potatoes are known for their high solids content (more potato, less water), which makes for irresistibly fluffy, creamy mashed potatoes. And what better time to celebrate than Thanksgiving, also known as National Mashed Idaho® Potato Day!
Ingredients:
To make 12 one-cup servings of mashed potatoes, use:
Most people make extra for those Thanksgiving leftovers, so feel free to increase quantities!
Prep the Potatoes:
Start by peeling the potatoes and cutting them into uniform 1½- to 2-inch chunks so they cook evenly. While some people boil potatoes whole, cutting them first ensures even cooking without waterlogging or crumbling.
Cooking Options: Steaming or Boiling
The potatoes are ready when a fork or knife pierces them easily. Tip: For a time-saver, skip peeling for a rustic, nutrient-packed texture. Potato skin adds color and texture to the dish.
The Drier, the Better:
Water is the enemy of perfectly mashed potatoes. After cooking, drain potatoes thoroughly in a colander. To get them extra dry, spread them on a sheet pan in a 300°F oven for 10 minutes or place them back in the pot on low heat, stirring gently to evaporate excess moisture.
Keep Ingredients Hot:
Make sure the potatoes, milk or cream, and butter are all warm before mixing. This ensures your mashed potatoes turn out smooth and flavorful.
Mashing Techniques:
For mashing, either use a hand masher or a mixer with a paddle attachment:
Tip: Don’t overmix! Overmixing can make potatoes gummy. For a richer result, add more butter, milk, or cream. For a classic French-style texture, try adding a bit of sour cream or, for a homey touch, substitute part of the liquid with chicken broth.
Time-Saving Options: If you're short on time, try Idaho® dehydrated mashed potatoes—they have amazing flavor and texture that can rival fresh ones!
Check out all of our mashed potato tips, tricks, and recipes on our website.
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Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
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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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Phone: 208-334-2350
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