For such a simple food, cooking potatoes can cause some logistical headaches. They’re easy to make into something delicious but somehow also easy to screw up.
Don’t worry. We’re here for you. You’ve got this.
Here are some common questions and problems that may arise when making Thanksgiving potatoes this year, plus some of our favorite potato recipes.
How many potatoes do I need per person?
It somewhat depends on the type of potatoes you’re serving, said Chef RJ Harvey, director of culinary at Potatoes USA.
Russets, which tend to whip up fluffy and creamy, make lighter mashed potatoes.
“In that case, I tend to aim for one medium potato — or about 5.3 ounces — per person,” Harvey said.
Having trouble visualizing that? It’s about the size of your iPhone — just the Pro, not the Pro Max. If you prefer sports terminology, that’s also around the size of two tennis balls.
He recommends the same amount if you’re making roasted potatoes or steak fries. For Thanksgiving? Absolutely, said Harvey.
“They’re great seasoned with lemon zest, fresh thyme, rosemary and flaky sea salt,” he said. “It doesn’t have to be the same thing every year.”
Err on the side of fewer potatoes per person if you’re serving a buttery, creamy holiday recipe, like gratin made with denser red or yellow potatoes.
Do try this at home:Here’s how to make the best mashed potatoes of your life
What kind of potatoes should I use for mashed potatoes?
First, decide what type of mashed potatoes suits you best. Do you want an airier dish? Russets, high in starch and low in moisture, have what you need.
“Russets are light, fluffy and cloud-like, while others stick to your ribs for more comforting mashed potatoes,” Harvey said.
Looking for the latter? Yellow, red and white potatoes make creamy, rich mashed potatoes.
I have lumpy mashed potatoes. What did I do?
It’s more about what you didn’t do.
For lump-free mashed potatoes, you need to start with consistently sized potato pieces. To that end, Harvey recommends slicing spuds into 1- to 2-inch disks before putting them into the pot. For the smoothest texture, peel them first, of course.
In a large pot, cover the potatoes with cold water, move them around a bit with your hands, and then drain the water to help reduce the risk of gluey, gummy potatoes (more about that below). You can repeat this process several times.
Then, cover your drained potatoes with more fresh cold water. Leave enough space to allow water to flow between your potato slices. No crowding, please. Starting with cold water rather than plunging your potatoes into already boiling water helps them cook more evenly.
Next, add about 1-2 teaspoons of salt per gallon of water, then slowly bring the pot to a boil. Quickly reduce it to a simmer.
“You want them barely simmering, not rapidly boiling,” said Harvey. You don’t want them to fall apart and get waterlogged.”
Once they’re fork tender, it’s time to drain them.
How do I make sure my potatoes aren’t gummy?
Gummy potatoes are just as bad as lumpy potatoes. Let’s avoid both.
After cooking your potatoes using the method above, drain them well. Put the drained potatoes back in the cooking pot over a very gentle heat and let the steam cook off for about 30 seconds. If you’re using an electric stove, you can use the residual heat of a turned-off burner.
Next, pass them through a potato ricer if you have one. Most people don’t, Harvey acknowledged.
“But you should consider one if you’re really passionate about smooth creamy potatoes,” he added. “That said, you could also use a sturdy whisk and, if you have a lot of potatoes, a stand mixer with a whisk attachment.”
Next, add room-temperature butter. If you’re using dairy, make sure it’s gently warmed.
“Adding cold liquid can make the starch retract and could make them gluey,” Harvey explained.
Don’t add too much moisture; that can make them gummy too. Mash your potatoes with a sturdy whisk while adding the liquid, or use the lowest speed on a stand mixer. Just mash until they’re smooth, and then step away from the potatoes.
“Mash them too fast and too long and they could get gummy,” he said.
Finally, adjust the seasoning while still treating your potatoes with gentle care. Check the seasoning again before serving — sometimes when potato starch expands salt gets lost. If you need to add more salt, do so gently.
The sky is the limit for potato flavorings, but if you want a classic recipe, we’ve provided that below.
More potato recipes
Hash brown stuffing is a perfect gluten-free option for your Thanksgiving table
Vegan mashed potatoes with kale for your plant-based Thanksgiving
Shishito mashed potatoes from Sunda New Asian restaurant in Nashville
Perfect Mashed Potatoes
Russet potatoes are gently folded together with milk and butter for perfect and comforting cloud-like mashed potatoes.
Ingredients
- 4 pounds russet potatoes
- 2 cups whole milk
- 12 tablespoons unsalted butter, softened
- Kosher salt, as needed
- Freshly ground black or white pepper, as needed
Equipment:
- Large bowl
- Dutch oven or large stockpot
- Colander
- Potato ricer or food mill
- Rubber spatula
Instructions
Peel the potatoes and cut them into 1-2-inch slices (the size of the pieces should be consistent for even cooking). Transfer the potatoes to a bowl of cold water and rinse them 2-3 times until the water runs clear, which helps remove excess starch.In a large stockpot, add 4 quarts of salt-seasoned water. Add the potatoes, bring to a boil, and then reduce to a simmer, and cook them until they are completely tender.
Drain the potatoes in a colander and then allow them to continue to drain/release steam for about 1-2 minutes. Next, heat them gently in the cooking pot over the stove to remove more moisture as needed, about 30 seconds.
Place a ricer or food mill over another pot and pass the potatoes through it.
Heat the milk and the butter lightly together, then add it to the potatoes and gently stir. You could also add room-temperature butter piece by piece to your potatoes.
Adjust the seasoning with salt and pepper. White pepper gives a more evenly white color to potatoes.
Keep the potatoes warm until ready to serve.
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Mackensy Lunsford is the editor of Southern Kitchen and senior dining reporter for The Tennessean.
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