High-starch potatoes, Yukon Gold, Idaho, or Russet are the recommended potato choices for this mashed potatoes recipe. They are better tasting and the final product is appealing. Red potatoes don’t mash very well and you’ll end up with a clumpy waxy mess. Results will be best if you have freshly harvested potatoes.
Ingredients
- Potatoes: Large 3-4pcs
- Salt
- White Pepper: 1tsp
- Butter: 3-4 sticks
- Sour cream or cream cheese
- Milk: 1 cup
- Garlic cloves: 3-5
- Herbs for garnish (Optional)
- Nutmeg(Optional)
- 2 egg yolks(Optional)
Procedure:
- Peel and wash the potatoes, dice them into even cubes for consistency in cooking, and crush the garlic cloves
- Salt some water add the potatoes and crushed garlic and heat to a boil.
- Boil until fork-tender
- Drain the excess water thoroughly, rinse with cold water, transfer them back to the cooking pot, and turn the heat back on low to further expel any moisture since we don’t want watery mash. Don’t let them brown tho. Let them cool slightly before proceeding to (5). Don’t forget to take out the garlic cloves.
- Add softened room temperature butter 3-4 sticks, use more if desired, double it even, and make it a criminal amount (It makes it better). Take note we add butter before milk or cream for better absorption of the fat and thus more buttery-tasting mash.
- Roughly mash the potatoes together with just the butter using a potato masher. Don’t over-mash as this activates the starch and the result will be sticky and glue-like. Same case if you plan on using a mixer. If you prefer smooth mashed potatoes, use a ricer instead for best results (This is the way)
- Add 2 tbsp of sour cream (for tanginess) or buttermilk for richness or you can use two egg yolks instead of the cream
- Finally, as the potatoes start to become finer slowly add milk (warmed), salt, and pepper.Note that we recommend white pepper instead of black to keep the white consistency. (sounds kinda racist but I’m black btw)
- Garnish with fresh herbs, rosemary, dill, chives, parsley, or thyme. Don’t go too crazy with rosemary as it might overpower the dish (Optional)
- Finish it off with a sprinkle of Nutmeg (Optional)
Easy Mashed Potatoes
Mashed potatoes are a classic comfort food made by boiling potatoes until they are tender, then mashing them into a smooth or slightly chunky consistency.The potatoes are usually combined with ingredients such as butter, milk, and seasonings like salt and pepper to enhance their flavor and richness.The result is a versatile side dish that pairs well with a variety of main courses
Equipment
- Potato peeler
- Cutting Board
- Colander
- Potato masher or ricer
- Measuring Cups and Spoons
- Whisk
- Wooden Spoon or Spatula
- Mixing Bowl
- Saucepan (for warming milk)
- Garlic crusher (optional)
- Spoon or ladle (for stirring and serving)
Ingredients
- 3-4 large high-starch potatoes Yukon Gold, Idaho, or Russet
- 1 tsp white pepper
- 3-4 sticks of butter
- 1 cup milk
- 3-5 garlic cloves
- 2 tbsp sour cream or cream cheese optional
- Fresh herbs for garnish optional: rosemary, dill, chives, parsley, or thyme
- Nutmeg optional
- 2 egg yolks optional
- Salt to taste
Instructions
- Peel and wash the potatoes, then dice them into even cubes for consistent cooking.
- Crush the garlic cloves.
- Salt some water, add the potatoes and crushed garlic, and bring to a boil.
- Boil until the potatoes are fork-tender.
- Drain the excess water thoroughly, rinse the potatoes with cold water, and transfer them back to the cooking pot. Turn the heat on low to expel any remaining moisture, ensuring the potatoes don’t brown. Remove the garlic cloves. Let the potatoes cool slightly.
- Add softened, room-temperature butter (3-4 sticks or more if desired) before adding milk or cream for better absorption and a more buttery flavor.
- Roughly mash the potatoes with the butter using a potato masher. Avoid over-mashing to prevent a sticky, glue-like texture. For smoother mashed potatoes, use a ricer.
- Add 2 tablespoons of sour cream for tanginess, or buttermilk for richness, or use two egg yolks instead of cream.
- As the potatoes become finer, slowly add warmed milk, and season with salt and white pepper (white pepper is recommended to maintain the white consistency).
- Garnish with fresh herbs such as rosemary (use sparingly), dill, chives, parsley, or thyme (Optional).
- Finish with a sprinkle of nutmeg (Optional).
Notes
- Potato Selection: Use high-starch potatoes like Yukon Gold, Idaho, or Russet for the best texture and taste.
- Cooking Consistency: Dice potatoes into even cubes for uniform cooking.
- Butter Absorption: Add softened butter before milk or cream for better absorption and a richer flavor.
- Avoid Over-mashing: Over-mashing activates starch, resulting in a sticky, glue-like texture. Use a potato masher or ricer for the desired consistency.
- Milk Temperature: Use warmed milk to maintain a smooth texture.
- White Pepper: Use white pepper instead of black to keep the mashed potatoes’ color consistent.
- Optional Ingredients: Herbs and nutmeg can enhance flavor but should be used sparingly to avoid overpowering the dish.
Links
Fall-Off-The Bone Oxtail Recipe(Cow’s Tail)
Melted Perfection Grilled Cheese: All You Need to Know
The Correct Way to Cook Indomie Mi Goreng
