To make mashed potatoes, boiling is the typical method used, rather than steaming. Here's a simple guide on how to boil potatoes for mashed potatoes:
Choose the right potatoes: Select starchy potatoes like Russet or Yukon Gold, as they have a higher starch content, which results in fluffier mashed potatoes. Avoid waxy potatoes like red potatoes or fingerlings, as they tend to hold their shape better and are less ideal for mashing.
Peel and chop: Peel the potatoes using a vegetable peeler and then cut them into evenly sized chunks. This helps ensure that the potatoes cook uniformly.
Boil the potatoes: Place the potato chunks in a large pot and add enough cold water to cover them by an inch or two. Add a pinch of salt to the water to enhance the flavor of the potatoes. Bring the water to a boil over medium-high heat and then reduce the heat to medium. Allow the potatoes to simmer until they are fork-tender, which usually takes around 15 to 20 minutes.
Drain the potatoes: Once the potatoes are tender, carefully drain them using a colander or a slotted spoon. Be cautious as the potatoes will be hot.
Mash the potatoes: Transfer the drained potatoes back to the pot or to a large mixing bowl. Use a potato masher, a fork, or an electric mixer to mash the potatoes until they reach your desired consistency. For smoother mashed potatoes, you can use a ricer or a food mill.
Add seasonings and dairy: While the potatoes are still warm, you can add in your desired seasonings, such as butter, salt, pepper, and milk or cream. Start by adding small amounts and adjust to taste. Mix everything together until well combined and creamy. Avoid overmixing, as it can lead to a gummy texture.
And that's it! You have freshly made mashed potatoes ready to be served as a delicious side dish.