Mashed Potatoes Recipe
This recipe features 3 easy steps that will make preparation easy to manage and frees you up for more complicated tasks.
Ingredients
- 2 lbs baking peeled potatoes quartered
- 1 cup of milk
- 2 tablespoons of butter
- Salt and pepper
Instructions
- The first step includes peeling the potatoes unless your recipe calls for potato skins. In this case, it doesn't so simply peel them by hand, or if you have a machine it can streamline the process of preparation. Keep them submerged in cold water until they are ready to cook. Next, you cut them into one-inch chunks. After prepping the taters, make sure to start a boiling gallon pot of water and two tablespoons over salt over high heat. It's recommended to use filtered water over tap during the process for a cleaner taste. The potatoes should then be added to the water and cooked until tender but still retain an adequate level of firmness. Drain the water and then promptly return the potatoes to the hot stockpot. It's very important that you don't overcook them or let them stagnate between pot transitions. Accuracy and time management is important during this step to maintain the same continuity in taste over time.
- During the boiling process, it gives you some time to prepare other aspects of the recipe such as melting the butter. Find a small saucepan and heat the butter and milk on low until it's completely melted and is steaming. The added butter ingredient is what really makes this recipe come alive so it's important to use enough and properly prepare it as an additive for silky smooth potatoes. As far as the type of milk used in this process it can vary. You can use thicker options like whole milk or even dairy alternatives such as almond milk for different results. This particular recipe calls for dairy milk so any percent should work fine, but whole milk is a richer option that may yield subtlety better results. The type of butter used can vary as well since there are multiple varieties. This can be a subject of debate but you generally want to go with a reliable brand with good consistency and thickness in bar form. Organic butter made with the right ingredients is ideal if you're not sure.
- With an extruding masher tool or a high-quality ricer go to town and mash those spuds until no solid clumps of the potato remain in the bowl. Take half of the butter mixture prepared earlier and slowly pour it into the potatoes. Continue this while blending until they are blended. Over blending is a common mistake to avoid as it can make the potatoes soupy and less desirable. It's now time to add the seasoning of salt and pepper by mixing it lightly into the bowl.Add the rest of the butter mixture and season again accordingly based on individual taste. Some may need more pepper and others more salt but it's necessary to season at least two times while adding the buttermilk mixture for the perfect consistency. Continue mixing until thick and dense, but if the potatoes start to get light and creamy then stop. Leave them to rest for a minute or so and then serve warm!
Nutrition
Calories: 257kcal
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