Let’s look at two ways to make perfect mashed potato purée that don’t involve boiling: steaming and baking.
Why Not Just Boil?
Keeps Flavor: Baking or steaming potatoes keeps their natural starches and tastes.
Better Texture: The purée is creamier and thicker because the potatoes didn’t soak in water.
Nutrient Retention: Potassium and vitamins can be lost when water boils. By not adding water, you keep more of the good stuff in your mashed potatoes.
Method 1: To make purée, steam the potatoes.
Two pounds of sweet potatoes, like Yukon Gold or Russet, are what you need.
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
HOW TO DO IT:
Method 1: To make purée, steam the potatoes.
What You Need:
2 pounds of potatoes that are high in starch, like Yukon Gold or Russet
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
How to Do It:
