mashed potatoes Archives - Good Food St. Louis

“Everything’s Gonna Be Alright Come September”

September 11, 2023

Yes, “Everything’s Gonna Be Alright Come September”—or so goes the old ditty.

Okay, September, get with it! We’re ready for ya.

But Just in Case . . .

The ultimate comfort food

Yes, just in case you’re having one of those “Alexander Days.” You know, the little boy who had the “terrible, horrible, no good, very bad day.” A few carby foods can help ease the feeling.

Finding the Comfort

When it comes to comfort foods, not just any food will do—don’t count on broccoli or cauliflower to come to your rescue. Comfort food should evoke fond memories. And It should be carby in order to turn on the serotonin, that “feel good” neurotransmitter in the brain.

Our ancestors tried to lay on extra fat during this time of the year. They knew from experience that plump bodies were better prepared to survive the bleak cold. (Sometimes I think my body believes it’s still living in the 15th century and needs the extra calories to protect me from the harsh winters.)

Maybe that’s why carbohydrates feel comforting. They keep you going in hard times.

Taking the Chill Off the Season

Should you need soothing during the chilling months ahead, take a look at the recipe file that I call Comfort Food. (Or click on the recipes below.) We want to believe the promise of the old song about the goodness of September. But just in case some hard times come your way, you might want to have an occasional bowl of fluffy mashed potatoes and a favorite meat sitting around . , , just in case.

A Better Way to Make Mashed Potatoes

December 22, 2022

A heaping bowl of mashed potatoes.

Everybody knows how to make mashed potatoes, right? Ah, but could there be a better way. The current copy of Cook’s Illustrated says yes. After much time in the kitchen, one of the Senior Editors of the magazine, Lan Lam, questioned some of the techniques commonly accepted.

Key Findings

Before cooking, potatoes should be cut into 1/4” slices, she says, rather than chunked. Uneven exteriors cause different degrees of doneness, so you need even surfaces.

No need to start the spuds in cold water, boiling water gives a better outcome.

The researcher also called for using less water and a medium-size pot. Chunky potatoes take up space; sliced ones fit more easily in a smaller pot.

Using a ricer makes for fluffy potatoes.

Customize Your Mash

Russets have an earthy flavor; Yukon Golds are more buttery. If you prefer a bit of chunkiness, use a handheld masher.

A smoother texture comes with a ricer or food mill. While milk makes for a leaner helping of potatoes; half and half gives you a creamier, fluffier mash.

I already do the things recommended by the tester, with the exception of the slicing. But the researcher’s findings on that make sense. I’m giving it a try. Besides, it’s a wonderful excuse to make a pot of mashed potatoes, all in the name of science.