A graduate of the University of Colorado and the University of Wisconsin-Madison Medical School, Dr. Steven Armus has practiced medicine for more than two decades, most recently serving as the owner of Dermatology Consultants of Wisconsin. Also an active gardener and environmentalist, Dr. Steven Armus owns and operates Native Prairie Restoration. In his free time, Dr. Armus enjoys the challenges of cooking seafood and Italian dishes, but feels he has mastered the art of making mashed potatoes.
When making mashed potatoes, the most important consideration is choosing the proper type of potato. A variety of potato that is high in starch, such as a Russet or Yukon gold, should be used over low starch varieties such as red potatoes. The high starch results in light rather than gummy mashed potatoes.
Once the correct potato is selected and peeled, the cooking process can begin. Salt should be added to the water before boiling, since the starches in potatoes absorb water (and salt along with it) during the cooking process. This results in well seasoned potatoes. To ensure they're cooked evenly, potatoes should be started in cold water. Once boiled, the potatoes should be drained completely and mashed gently. Avoid overworking them to ensure they are light and fluffy. Lastly, avoid making them ahead of time. Mashed potatoes are best when served within minutes of being prepared.
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