My grandma laughed at me for boiling potatoes for making mashed potatoes. Here’s her secret method instead

3. Secret Ingredient:

Right after steaming, while the potatoes are still hot, my grandmother adds a dollop of sour cream. This little addition, she claims, gives the mashed potatoes a rich, creamy texture without making them too heavy.

4. Mashing Technique:

Instead of using a standard potato masher or ricer, she uses a fork. According to her, mashing with a fork allows you to have better control over the texture, providing just enough force to achieve fluffiness without turning the potatoes into a gluey mess.

5. Seasoning Smartly:

Simple seasonings are the best. My grandmother uses only salt, pepper, and a touch of butter. She insists that if you start with good potatoes and use the proper technique, there should be no need for excessive butter or cream. Season to taste, but remember that less is more.

Adopting my grandmother’s method of making mashed potatoes could be a game changer in your kitchen. It’s not just about following the steps but embracing a philosophy that prioritizes flavor and texture above ease or tradition. Give these tips a try next time you’re in charge of the mashed potatoes, and perhaps you’ll understand why my grandma couldn’t help but laugh at our modern ways. Her approach not only preserves the wholesome goodness of potatoes but also carries a legacy of home-cooked perfection that no store-bought version can match.