The best way to make mashed potatoes for a crowd is in your Kitchen Aid mixer. Try this simple recipe for perfect kitchenaid mashed potatoes, and you will never mash by hand again.
Have you ever made mashed potatoes for a crowd? In my family, one of the mainstays of every holiday table is a heaping bowl of perfect creamy mashed potatoes. I have a big, hungry family, so some years that means mashing up to twenty pounds of potatoes. That is no easy task!
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Well, put down your potato masher because this year the KitchenAid mixer is coming to the rescue! Using the KitchenAid to mash potatoes is so simple, you will wonder why you haven’t done it forever. The paddle attachment is the perfect masher, giving the potatoes a lovely creamy texture and buttery-rich flavor. This delicious side dish will be the hero of your Thanksgiving dinner.
Round out your meal with some other holiday favorites, like air fryer turkey tenderloin and roasted brussels sprouts and sweet potatoes. If you have any potatoes left over (highly unlikely, in my opinion), try this delicious skillet shepherd’s pie!
You Will Love This
- This is the perfect mashed potato recipe for a crowd. This classic side dish is sure to be a favorite.
- You only need a few simple steps to make the best mashed potatoes! This recipe only has 5 ingredients but tons of rich flavor.
- The KitchenAid mixer will quickly become your favorite way to mash potatoes – so much easier and quicker than a hand masher!
Ingredients
You just need a few simple ingredients to make the perfect mashed potatoes.
Ingredient Notes
- Potatoes: Russet potatoes and yukon gold potatoes are the favorites in my family. You can also substitute red potatoes.
- Half and half: This makes the mashed potatoes super creamy and delicious. You could substitute milk for a lighter mashed potato, or heavy cream for true indulgence.
- Butter: I used salted butter. You could substitute sour cream or cream cheese for a little flavor variation.
- Kosher salt and black pepper: Other yummy additions include seasoning salt, garlic powder, onion powder
- Fresh herbs (optional): Herbs like fresh chives or rosemary add a great pop of color and fragrance to your potatoes.
Equipment
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For this recipe, you will need a KitchenAid stand mixer with a paddle attachment. I would not recommend a hand mixer or food processor for mashing potatoes. Those tools are too aggressive for this job, and can lead to gluey mashed potatoes. You can, of course, always mash by hand, which produces a lighter, fluffy texture with some lumps. The KitchenAid, by contrast, is perfect for smoother, creamier, richer mashed potatoes.
What Kitchenaid attachment is best for mashing potatoes?
The kitchenaid mixer comes with several different attachments, including a flat beater that looks like a paddle, a wire whip that looks like a whisk, and a dough hook. Some attachment kits also include a flex edge beater, which looks just like the paddle attachment but with a small flexible edge on one side that scrapes down the bowl as it works. The attachment you choose for your mashed potatoes will depend on your desired consistency.
If you like creamy mashed potatoes with a few small lumps, I recommend the paddle attachment. As long as you boil your potatoes until they are falling-apart tender, the paddle attachment is all you need to give them a great smooth consistency. I love a few small lumps in my mashed potatoes, and I find the consistency just perfect after a minute or two with the paddle attachment.
If you prefer an extra fluffy consistency to your mashed potatoes, you can start with the paddle attachment for about a minute, and then switch to the wire whisk attachment for about a minute as the final step. My warning about the wire whisk is to use it at a low speed and only for a short time. If you overmix the potatoes with the wire whisk, that can cause too much starch to release from the potatoes which will make them gummy.
Instructions
Step One: Peel potatoes and chop them into uniform pieces, approximately a half-inch big. Rinse the potatoes to remove extra starch. Add the potato pieces to a large pot and cover with cold water. Put the pot on the stove over medium heat, and boil the potatoes until they are fork-tender.
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TIP: Make sure that you cook the potatoes until they fall apart when stabbed with a fork. This is the most important step to creamy mashed potatoes. If the potatoes are not fully cooked, they will not mash well and you will have lumps.
Step Two: Strain the excess water off the potatoes. Add the hot potatoes to the bowl of your stand mixer. Add half of the milk to the potatoes. Using the paddle attachment, starting on the lowest speed, mix the potatoes for about 30 seconds. Gradually increase to a medium speed and mix for about 30 more seconds. Scrape the bowl of the stand mixer if necessary.
Step Three: Add the remaining half and half, butter, and salt and pepper to taste. Continue to mix the potatoes for about one more minute, until they reach a creamy consistency. Do not over-mix them. Stir in some fresh herbs if desired, and serve!
Storage
Store leftover mashed potatoes in an airtight container in the refrigerator for three to four days. If you want to store them for longer, put them in a glass freezer container and freeze for up to a month or two.
Leftover mashed potatoes are perfect for a delicious skillet shepherds pie!
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