You've Been Making Mashed Potatoes Wrong Your Entire Life
Mashed potatoes—they're a pretty simple side dish to make. Or at least, that's what we thought until we tasted one too many varieties that were too bland, too gummy, or yes, too watered down. But even if youthinkyou've got the best mashed 'taters recipe on the block (and your whole family likes to tell you so), trust us, you're doing it wrong.
We don't mean to be harsh. We just have to share because our minds were blown when we realized there's one sneaky ingredient that gives your bowl the perfect touch of texture every single time. Seriously. The fact that no one ever told us about it before, well, we're a little miffed.
But the good souls over atHuffington Post filled us in on the secret. You ready for it? Turnips. Yep, the winter root veggie is a godsend to your holiday dinner table. Sara Foster, chef and author of Foster's Market Favorites, told them that adding it in—along with sweet potatoes and parsnips—can help you get the fluffiness you're after and add dimension to the dish because of their unique flavor (just make sure you peel the skin, then rinse the veggie off to get rid of grit).
So simple, right? Foster also suggests using a variety of potatoes, like Yukon Golds and Russets, instead of sticking to one kind of spud because, again, they each have different flavors and respond to mashing differently.
And there you have it, my friends.
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