by victordias2000

This easy-to-make mashed potato recipe is perfect for Thanksgiving. This recipe is classic, simple, and perfectly fits the season. What could go better with Turkey than cranberry sauce and some mashed potatoes?

Mashed potatoes are as simple to make, but still there is a real art in getting them perfect. Not too airy or too heavy, with just enough butter, salt, pepper, and cream. Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold produce the best mashed potatoes. The final result depends on the quality of the potatoes used. The below technique will produce the perfect mashed potatoes.

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Name: Perfect Mashed Potatoes
Prep time: 7 min
Total time: 22 min
Yield: 2
Cuisine: European
Ingredients: 600 grams Potatoes peeled; 1 teaspoon Salt divided; 2 tablespoons Butter warm; 1/2 cup Milk warm

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INGREDIENTS

600 grams Potatoes ; peeled
1 teaspoon Salt ; divided
2 tablespoons Butter ; warm
1/2 cup Milk ; warm

Servings

INSTRUCTIONS

In large saucepan, Add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.

Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green links.

Season to taste with additional salt, if desired.

Serve immediately

NOTES

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Perfect Mashed Potatoes

600 grams Potatoes peeled
1 teaspoon Salt divided
2 tablespoons Butter warm
1/2 cup Milk warm

In large saucepan, Add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, either in another saucepan or microwave, heat butter.  Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream to when making mashed potatoes.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.  NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk.  Add additional milk, a little at a time, if necessary, for desired consistency.

Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.  I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green links.

Season to taste with additional salt, if desired.

Serve immediately

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Smashed Potatoes
victordias2000

Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 2 Servings

Calories: 435
Calories from Fat: 210 (48%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1g
Cholesterol 61.1mg		19 %
Sodium 375.8mg		13 %
Potassium 1271.3mg		33 %
Total Carbohydrate 52.5g		15 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 45.9g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 435

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