A Damp Towel Is The Simple Way To Keep Mashed Potatoes Warm

The creamy texture and comforting taste of mashed potatoes make it a delightful side dish. Pair it with a classic roast or a simple grilled chicken, and everyone will be smiling at the dinner table. However, one of the challenges with mashed taters is keeping them warm and appetizing until it's time to serve. No one enjoys a cold, hardened serving, which is why finding an effective way to maintain their warmth and texture is crucial. A simple trick is using a damp towel.

When you cover your pot of mashed potatoes with a damp towel, it creates a barrier that traps the steam and warmth inside. This method is not only effective but also easy and cost-effective. No need for fancy kitchen gadgets or additional equipment. Moreover, it's energy-efficient, unlike keeping the potatoes on a stove burner or slow cooker. More to that, you don't need to worry about overcooking your potatoes or finding them dried out, which can easily happen when placed directly on the stovetop.

Read more: 23 Types Of Potatoes And When To Use Them

Setting Up Your Mashed Potatoes' Warm Cocoon

Using a damp towel to keep mashed potatoes warm is a straightforward process. The first step is to prepare a clean kitchen towel. Dampen it with warm water by running the towel under warm tap water and then wringing it out. The goal is to make the towel moist, but not soaking wet. A towel that is too wet can potentially make the potatoes soggy.

After preparing your damp towel, the next step is to cover the mashed potatoes. If your mashed potatoes are in a pot or a mixing bowl, you can directly cover the top of the vessel with the damp towel. Ensure the towel covers the entire surface area of the opening. This creates a seal that traps heat and steam inside, forming a cocoon that keeps the potatoes warm.

Once your mashed potatoes are covered with the damp towel, they should remain warm for up to 30 minutes. So once the rest of your dishes are ready, just uncover your hot, creamy mashed spuds and serve.

Read the original article on Tasting Table.