When it comes to comfort food, there’s nothing quite like a heaping plate of creamy homemade mashed potatoes. Whether you’re enjoying them as a side dish to a juicy steak or making them the star of your meal, these potatoes never fail to satisfy. Here, we’ll share our favorite recipe for making mashed potatoes from scratch, the perfect way to indulge in this classic dish.
- 2 pounds of russet potatoes
- 1/2 cup of butter
- 1 cup of milk
- Salt and pepper to taste
- Peel and dice the potatoes into small cubes.
- Place the potatoes in a large pot and cover with cold water.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper.
- Mash the potatoes using a potato masher or an electric mixer until smooth and creamy.
- Adjust the seasoning if needed.
These homemade mashed potatoes are the epitome of comfort and are sure to become a family favorite. Feel free to get creative and add your own twist to the recipe, such as shredded cheese, garlic, or herbs. The possibilities are endless, but one thing is for sure – these mashed potatoes are always a crowd-pleaser!
The Secret to Perfectly Creamy Mashed Potatoes
1. Choose the right potatoes: Not all potatoes are created equal when it comes to making mashed potatoes. Russet potatoes are the best choice due to their high starch content. They break down easily during cooking, resulting in a fluffy and creamy texture. Avoid waxy potatoes like red or Yukon gold, as they tend to become gluey when mashed.
2. Cook them just right: To create perfectly creamy mashed potatoes, it’s important to cook the potatoes until they are fork-tender but not overcooked. Overcooking can make them watery and mushy. To test for doneness, insert a fork into a potato – it should easily slide out without resistance.
- Peel the potatoes and cut them into evenly sized pieces to ensure even cooking.
- Place the potatoes in a large pot and cover them with cold water.
- Add salt to the water to enhance the flavor of the potatoes.
- Bring the water to a boil, then reduce the heat to a simmer.
- Cook the potatoes for about 15-20 minutes until they are fork-tender.
|Russet potatoes||Peel and cut into evenly sized pieces.|
|Water||Place the potatoes in a pot and cover with cold water.|
|Salt||Add salt to the water.|
|Butter||Drain the cooked potatoes and return them to the pot.|
|Milk or cream||Heat the milk or cream in a separate pot.|
|Salt and pepper||Mash the potatoes with a potato masher or a fork.|
|Optional: Garlic, herbs, or cheese||Gradually add the hot milk or cream to the potatoes.|
3. Mind your mashing technique: To achieve a creamy texture, it’s important to mash the potatoes properly. Avoid using a food processor or blender, as they can lead to overmixing and a gummy texture. Instead, opt for a potato masher or a fork to gently mash the potatoes. It’s okay to have some small lumps for added texture.
4. Add the right amount of fat: Adding fat to mashed potatoes is essential for achieving a creamy consistency. Butter is the traditional choice, but you can also use cream, milk, or a combination of both. Start by heating the dairy before adding it to the mashed potatoes, as cold ingredients can cool down the potatoes and result in a lumpy texture. Gradually add the hot dairy to the potatoes while mashing until you reach your desired consistency.
By following these tips, you’ll be able to make perfectly creamy mashed potatoes that will impress your family and friends at every gathering.
Tips for Choosing the Right Potatoes
1. Russet Potatoes: Russet potatoes are the most commonly used potatoes for mashed potatoes. They have a high starch content and low moisture, which makes them perfect for achieving a fluffy and light texture. The skin of russet potatoes is thick and rough, making it easy to peel them before cooking.
2. Yukon Gold Potatoes: Yukon gold potatoes are another great option for mashed potatoes. They have a medium starch content and a buttery, creamy texture. Their thin skin is also edible, so you don’t have to spend extra time peeling them.
3. Red Potatoes: Red potatoes have a lower starch content and a waxy texture, which means that they will hold their shape better when cooked. While they may not result in the creamiest mashed potatoes, they are great for making chunkier, more rustic mashed potatoes if that’s your preference.
4. Fingerling Potatoes: Fingerling potatoes are small and narrow, with a firm texture. They are often used for roasting, but they can also be used in mashed potatoes for a unique twist. However, keep in mind that their small size means more peeling and chopping.
|Potato Type||Starch Content||Texture||Skin|
|Russet Potatoes||High||Fluffy and light||Thick and rough|
|Yukon Gold Potatoes||Medium||Buttery and creamy||Thin and edible|
|Red Potatoes||Low||Waxy||Thin and often edible|
|Fingerling Potatoes||Variable||Firm||Thin and edible|
By considering these tips and understanding the different characteristics of each potato type, you can confidently choose the right potatoes for your mashed potatoes recipe and achieve the desired texture and flavor.