Salt & Vinegar Mashed Potatoes Recipe on Food52 (2024)

FAQs

What does vinegar do to potatoes? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Therefore, we can say that reacting vinegar with salt hydrochloric acid is produced. Note: This reaction has taken place due to the aqueous medium in which both of these reactants (sodium chloride and acetic acid (vinegar)) are soluble in water. Acetic acid which is present in vinegar is also known as Ethanoic acid.

03/5Why vinegar is added to boiling potatoes? This hack has been suggested by several home cooks and chefs and the reason behind it is that vinegar can help the potatoes retain their shape. Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape.

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

Stirring In Melted Butter

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Make-ahead mashed potatoes are a great option for the holidays. You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

How many potatoes per person mashed potatoes? ›

Plan on 1/3 to 1/2 pound potatoes per person for your feast.

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

AMERICA'S FAVORITE MASHED POTATOES

If you've been debating trying Idahoan mashed potatoes, take comfort in the fact that they are real potatoes, with quality ingredients. Many of your friends, family and neighbors have tried us and love us. After all, they are America's favorite mashed potatoes.

Vinegar helps boiled potatoes hold their shape

The presence of acid in boiling water can retain structure-providing carbs in potatoes, so they don't break down and soften as easily as they would in a pot of boiling water sans vinegar.

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

The higher the acetic acid concentration, the higher the solanine removal effect, but above a certain concentration, the removal effect is not only slowed down, but also a sour taste is generated. Since there is not much, it is preferable to use a vinegar of 0.3 vol% to 1.0 vol% of acetic acid.

“It doesn't block the starch 100%, but it definitely prevents at least some of that starch from being digested and raising your blood sugar.” If you drink apple cider vinegar with a starchy meal, then the starches you don't digest will feed the good bacteria in your gut.