MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
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Nawab Nawab Baloch
[email protected]Overall, these mashed potatoes were okay. I might try a different recipe next time.
B Baker
[email protected]These mashed potatoes were a bit too garlicky for my taste.
Hussain Baloch
[email protected]I followed the recipe exactly but my mashed potatoes turned out lumpy.
Amira Benrebha
[email protected]These mashed potatoes were not as creamy as I expected.
Tahir Bewas
[email protected]The mashed potatoes were a bit too runny. I would use less milk next time.
First Lady
[email protected]These mashed potatoes were a bit bland. I would add more salt and pepper next time.
Ryan Kriel
[email protected]Easy and delicious! I made these mashed potatoes for a weeknight dinner and they were a hit.
Fowzia Xirsi
[email protected]These mashed potatoes were so good! I'll definitely be making them again.
Len Zkie
[email protected]Perfect mashed potatoes! I've tried many recipes but this one is the best.
rirhandzu Nxumalo
[email protected]The mashed potatoes were delicious! I added a little garlic and parsley to taste.
Hassan butt Butt
[email protected]These mashed potatoes were easy to make and tasted great. I would definitely recommend this recipe.
Earl BOgle
[email protected]I made these mashed potatoes for a potluck and they were a hit! Everyone loved them and asked for the recipe.
Akash Biswas
[email protected]These mashed potatoes were amazing! I followed the recipe exactly and they turned out perfect. My family loved them and asked for seconds.