Mashed potatoes are wonderful and easy to prepare, they make a great side dish to just about any dinner or you can make it a tasty centrepiece in its own way. You can easily mashed potatoes using milk and butter or richer once using sour cream. The texture is essential when making mashed potatoes and you can tailor it to your own preferences. Everybody seems to have their favourite way of making mashed potatoes, some cook with the peel on and some without, some add little of the cooking water to the mashed potatoes for extra starch. Which way you prefer is okay. I’ve pulled altogether this neat guide to make sure you have the basics on how to make mashed potatoes right every time. Follow this step by step guide and let’s make mashed potatoes together.
2 pounds of Yukon gold potatoes
½ cup of Butter
1 cup of Milk
Salt to taste
You can make your mashed potatoes in just a few steps.
- You can either peel or scrub your potatoes to be clean.
- Place the peeled or scrub potatoes into a medium saucepan, add water until the potatoes are covered by at least an inch then add salt.
- Bring to a boil, turn down to simmer. Simmer for 15 to 20 minutes.
- Melt butter while the potatoes are cooking. Heat milk in one saucepan and the butter in another, for extra flavour, add a little salt to the milk. First, add the butter and then the milk; this will help to improve the texture of the potatoes.
- Drain the potatoes.
for those who prefer to cook with the peel on, you can either leave the skins on if you wish or you can peel them off when you want to drain. To do this, you will just hold a potato in a potholder, and then use a paring knife to pull the skin off, this should peel off easily.
- Mash the potatoes with a potato masher. If your potatoes are cooked properly and the butter and milk are warm and then use a strong wooden spoon to beat further.
- Add butter first, keep stirring until the butter is mixed evenly throughout, it will get absorbed into the potatoes. And for the milk, you can add your milk after the butter is absorbed, at first, the potatoes will appear liquid but they will soak in the milk eventually. If you are worried about this, you can pour in the milk once at a time and add more only after the potatoes have absorbed completely. Continue to mash until the mashed potatoes are smooth. Don’t overbeat the potatoes or the mashed potatoes will end up gluey.
- You can taste the potatoes and make an adjustment if necessary, to this end you are free to add extra salt, pepper and butter. For an extra flavour, add one tablespoon of any of the following; chopped chives, fresh dill, garlic, paprika, fresh chopped parsley, fresh rosemary or fresh thyme. But if you prefer dried dill, rosemary or thyme, you can reduce the amount to one teaspoon, you then taste and add more if needed.
- Transfer them to a serving plate and serve them while they are still hot.
- For leftovers, you can cover them and store them in the fridge and also reheating is very simple, you just need to put them in the microwave cover for some minutes and then give them a good stir before serving or you can even use slow cookers or stovetop and stir occasionally and add more butter and seasoning if needed.
Tips for the best-mashed potatoes
Mashed potatoes are essentially an easy dish but I have found few tricks that ensure the best potatoes ever.
- Starting cooking the potatoes in cold water; this ensures that the potatoes cook evenly, otherwise if you start with hot or boiling water the outside of the potatoes cook and soften while the centres are still hard and crunchy.
- Warm butter and milk; this process might seem a little fussy nut it’s worth it at the end. Warm butter and milk will blend more easily into the warm potatoes making them creamier and soft.
- Use a potato masher, if your potatoes are cooked properly and the butter and milk are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher. Avoid using blender or food processor, as this can result in gluey potatoes.
- Different spuds have a different texture, which makes some better suited to mashing than others.
- So there you have it, now you are acquainted with the method of making mashed potato.