How to make the best mashed potatoes? This step-by-step recipe will reveal to you the secret of preparing the best side dish, which can also be a main dish. You will get such a delicious purée that your family will love it from the first spoonful.
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Potato dishes, favorite dishes of many Ukrainians. Potatoes are used in many recipes: borscht, broth, soup, vinaigrette, herring under a fur coat, potato pancakes, fried, boiled, baked, etc.
Since childhood, I also have several favorite dishes made from potatoes: potato wedges, fried potatoes and mashed potatoes. And purée occupies a special position in this list because it was always accompanied by delicious cutlets.
It would seem that what is difficult about preparing mashed potatoes? But this simple recipe has its secrets. If you boil the potatoes too much, the purée will be watery and tasteless, if you mash it badly, you will have small pieces that spoil the taste.
Think of mashed potatoes, from any Soviet canteen – it’s just starchy water.
What you need to make the best mashed potatoes
First, these are delicious potatoes. Maris Piper, King Edwards, Rooster, Russets, Yukon golds or Desiree varieties are best suited for this. But if you are not cooking for a restaurant critic, then do not pay much attention to this, just do not overcook the potatoes.
The second point of preparation is to use cream instead of milk, and never use the water in which you boiled the potatoes.
And lastly, butter. You’ve probably heard the saying: you can’t spoil porridge with butter. The same can be said about mashed potatoes, you can even sometimes replace the cream with more butter.
To mash the potatoes, you can also use a regular masher, but to get a perfect purée, without lumps, it is better to use a potato press (or a potato masher). Its use guarantees you a homogeneous mass.
The best purée press can be purchased on Amazon at this link.
Mashed potatoes are a versatile dish that can be used as a side dish or as a main dish.
A few tips that cooking purée
- Cut the potatoes into roughly equal pieces (about half the size of a kiwi).
- Drain the cooked potatoes well, but leave them in the colander for a minute or so to drain completely. The main thing is not to keep it too long so that it is still hot.
- Use a potato masher for lump-free mashed potatoes
- Add the butter before the cream so that it melts faster and the cream does not cool it.
- Use heavy cream! Yes, you can use milk, but preferably cream is what you need for the best purée.
- Be prepared to use more salt than you expect. You need to salt the potatoes abundantly (to your taste) and a little black pepper.
- You can cook without salt at all, I prefer to add it afterward. Add a little salt, taste, add a little more if necessary. You can always add more if you like, but you can’t take away if you add too much salt, so be sure to taste.
Never do this when puréeing
- Do not overcook the potatoes. You should cook the potatoes until you can just stick a knife through them easily. Usually 15 minutes – up to 20 minutes is enough, if you cut the pieces a little more.
- Do not use a blender or food processor! Some people do this to make sure they get the lumps out, but one little caution, the quick rotations of the blender and food processor’s blade will process the starch in the potatoes, giving the mash a sticky texture.
- Do not use milk. For better mashed potatoes, fat from cream (as well as butter) is needed. If you run out of cream, use only full fat milk and add more butter.
- Do not freeze the purée. When mashed potatoes are thawed, they can become watery and a little grainy. You can remedy this by reheating in an open pan (to evaporate excess moisture), stirring occasionally, and then adding cream. However, this is an entirely different dish, which will not have the same taste qualities as freshly prepared purée.
How to make mashed potatoes
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Best mashed potatoes
A recipe for making creamy, fluffy, perfect mashed potatoes. Step-by-step recipe with photos and practical tips.
- Potatoes – 900 gr.
- Butter – 60 gr.
- Cream – 90 ml. (or fat milk)
- Salt – ½ tsp.
- Black pepper – ¼ tsp. (freshly ground)
- Butter – 1 tbsp. l.
- Salt – ¼ tsp. (preferably Maldon salt)
- Black pepper – to taste (must be freshly ground)
Peel the potatoes and cut them. You need medium-sized pieces – about half a kiwi fruit. The main thing is that they are cut in the same size so that they cook evenly.
Place the potatoes in a saucepan and cover with cold water.
Bring to a boil and cook for 15–20 minutes. After 15 minutes, check by inserting a knife into one of the potatoes – the potato should be soft, and the knife should go in easily. Cook for a few more minutes if needed to go to the next stage, but don't let it overcook (no more than 20 minutes) or the mashed potatoes will be watery.
Drain the potatoes in a colander and let them sit for 1 minute until the moisture has evaporated.
Mash the potatoes thanks to a special potato press, or with the help of a potato masher – in a clean bowl. Until all the potatoes are chopped.
Add the butter and stir a little so that the heat of the potatoes melts the butter.
Add the cream, half the salt and pepper and mix with a wooden spoon until smooth.
Taste the mashed potatoes and add more salt and pepper if needed.
Before serving, spread a pat of butter over the mashed potatoes, sprinkle with Maldon salt flakes and a pinch of black pepper.
The best varieties of mashed potatoes include: Maris Piper, King Edwards, Rooster, Russets, Yukon Golds or Desiree.
Serving Size4 servings
Amount Per Serving Calories 354Total Fat 22gSaturated Fat 13gCholesterol 65mgSodium 511mgCarbohydrates 36gFiber 3gSugar 2gProtein 4g