Creamy Mashed Potatoes
Creamy Mashed potatoes are a popular and versatile dish made by boiling potatoes until they are soft, then mashing them and adding various ingredients to achieve the desired flavour and texture. Mashed Potatoes are fluffy, buttery clouds of goodness loved by many. Imagine perfectly boiled potatoes, mashed to creamy perfection, and infused with the rich flavours of butter and a hint of salt.
Use a Starchy potato
The best potatoes for mashed potatoes are starchy or a combination of starchy and waxy potatoes. Starchy potatoes, like Russet or Idaho potatoes, are popular choices because they have a high starch content and low moisture. This makes them ideal for achieving a fluffy and light texture when mashed. Alternatively, Yukon Gold potatoes, which fall in between starchy and waxy, can also be an excellent choice. They have a creamy texture and a naturally buttery flavour, contributing to a rich and flavourful mashed potato dish. In summary, for the fluffiest mashed potatoes, consider using starchy potatoes like Russet or Idaho, or a combination of starchy and waxy potatoes like Yukon Gold.
Prepping the potatoes
Prepping your potatoes the night before can be a time-saving and convenient technique. For added convenience, consider peeling the potatoes the night before. Place the peeled potatoes in cold water and store them in the fridge overnight. This pre-preparation not only streamlines your morning routine but also ensures that you’re all set for a hassle-free potato boiling and mashing process the next day. Enjoy a stress-free start to your mashed potato adventure!
Tips for a creamy mashed potato
Choose the Right Potatoes: Use starchy potatoes for a creamier texture.
Peel and cut uniformly: Peel the potatoes and cut them into uniform-sized chunks to ensure even cooking.
Boil in cold water: Start by placing the potatoes in cold, salted water. Bring them to a boil gradually to cook them evenly.
Don’t Overcook: Be careful not to overcook the potatoes; they should be fork-tender but not fall apart.
Drain well: Once cooked, drain the potatoes thoroughly to remove excess water. Let them sit in the colander for a few minutes to allow steam to escape.
Warm the butter and cream: Warm the butter and cream before adding them to the potatoes. This helps with the absorption and contributes to a smoother texture.
Use a Potato Masher or Ricer: Mash the potatoes with a potato masher or use a potato ricer for an extra smooth consistency.
Add Warm liquid gradually: Pour the warm cream and butter gradually while mashing, incorporating them evenly. This prevents the potatoes from becoming too wet.
Season Well: Season the mashed potatoes with salt and pepper to taste. You can also add garlic, herbs, or other seasonings for extra flavour.
Avoid Overmixing: Once the cream and butter are added, avoid overmixing. Overmixing can make the potatoes gummy, so stop as soon as they reach your desired consistency.
Serve Immediately: Mashed potatoes are best when served immediately. If you need to keep them warm, cover the pot or bowl with a lid or foil.
Garnish: Consider garnishing with chopped chives, parsley, or a drizzle of melted butter for extra flavour and a pleasing presentation.
What to serve with Mashed potatoes?
Roasted Chicken: The creamy texture of mashed potatoes complements the savoury flavours of roasted chicken.
Gravy: Brown Gravy can be served with mashed potatoes. The creamy potatoes soak up the savoury goodness of the gravy.
Salmon or Fish: Mashed potatoes also work well with fish dishes. The smooth texture of the potatoes complements the flakiness of the fish, creating a tasty combination.
Vegetarian Dishes: Mashed potatoes are versatile enough to accompany vegetarian meals. They pair well with roasted vegetables, lentil dishes, or even a vegetable stir-fry.
Sausages: Mashed potatoes make a perfect side dish to the savoury sausages.
Grilled or Roasted Vegetables: Mashed potatoes can also be a great side for a variety of grilled or roasted vegetables. They add a creamy element to the overall dish.
Creamy Mashed Potatoes
Ingredients
- 1 kg Potato Preferably floury
- 1 tsp garlic powder/ minced garlic
- 50 grams of butter salted or unsalted
- ½ cup milk or cream
- ¼ to ½ cup sour cream optional
- Water as needed
- Salt and pepper to taste
- Chives for garnish
Instructions
- Peel the Potatoes and cut them into evenly sized chunks. This helps them cook more evenly.
- Transfer them to a pot of cold, salted water such that the water line is 1 inch above the potatoes. Cook on high heat until the water comes to a boil. Reduce heat to medium-high and continue cooking until a fork inserted in the middle of a potato goes in easily.
- Drain them well once the potatoes are cooked and transfer them back to the same pot.
- Use a potato masher or a ricer to mash the potatoes. When half mashed add the room-temperature butter, garlic powder, salt, and pepper to taste.
- Add the sour cream and mix everything well with a spatula.
- Gradually add warm milk or cream to the mashed potatoes while continuing to combine until you reach your desired consistency.
- Taste the mashed potatoes and adjust the salt and pepper to your liking.
- Serve the mashed potatoes hot, optionally garnished with additional butter and chives.
Notes
- You can also use different varieties of floury potatoes which can add interesting flavors and textures to your mashed potatoes.
- Don’t add cold ingredients to the warm potatoes. Make sure sour cream, milk or cream, and butter are all at room temperature.
- Don’t over-mash the potatoes.
- Add butter before the sour cream or milk or cream.
- You can reheat the mashed potatoes by adding 1 or 2 tablespoons of milk.
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