Presenting this homemade recipe which is perfectly tasty, rich and creamy, full of flavor, and easy to make. Mashed potatoes are the best part of holiday meals and comfort food. It gives a buttery and creamy texture. This mashed potato recipe is very simple. They go especially with tangy sauces, gravy, and extra toppings.
5 tips to make mashed potato
- Use a blend of potatoes: To make mashed potatoes, first of all, we need starchy russet potatoes or buttery Yukon golds as a 50/50 mixture of both.
- Avoid water logging your potatoes: Use less water for this recipe. Cut your potatoes before boilas smaller size potato pieces boil quickly.
- Pan dry after cooking: After the potatoes have been drained return them to the hot stockpot immediately and place it on the hot burner over low heat. Hold the stockpot handles carefully and shake them gently for about 1 minute to release some moisture and steam from the potatoes. Then remove the pan from the heat and keep it aside and your potatoes will be ready to mash.
- Don’t over-mix the potatoes: You have to stir the liquids into the mashed potatoes until they are mixed. If you over-mix this, it will stuck.
- Season with salt: While boiling the potatoes, use fine sea salt to season the potatoes in the water. After that add butter, milk, and cream cheese. You need to taste it while seasoning a recipe.
Some Ingredients for mashed potatoes:
- Add a mixture of half Yukon gold potatoes and half Russets. It will give the best mixture. You can use other varieties of potatoes.
- Add 2- 3 cloves to give a fine undertone of garlic. You can add more cloves if you want.
- Add butter to this recipe, it gives you a creamy texture.
- Add 1-inch chunk of cream cheese to mashed potato as it gives you extra tangy and creaminess.
- Add fine sea salt to mashed potatoes
- Add chopped chives or green onions for color and freshness.
- Add some freshly cracked black pepper for taste.
- How to make mashed potatoes
- At first, you have to peel the potatoes and then cut them potatoes into sized chunks. Then place it in a large stock pot which is full of cold water until all the potatoes are cut.
- Once all the potatoes are boiled and cut, just make sure that there is enough water so that the water line takes place about 1 inch above the potatoes. Then add 1 tablespoon salt and garlic to the water. Place it over a high flame until the water comes to a boil. Then boil the potatoes for about 10-12 minutes. After that carefully drain out all the water.
- While potatoes are boiling, heat the butter, and milk and add 2 teaspoons of sea salt until the butter is melted. You just have to avoid boiling the milk.
- Leave the potatoes in the hot stockpot, then place the stockpot back on the burner, and turn the heat to low heat. Hold the handles on the stockpot carefully and shake it gently on the burner for about 1 minute. Then remove the stockpot from the heat.
- You have to mash the potatoes to your desired consistency.
- Pour half the melted butter mixture on the potatoes then fold it with a spoon until potatoes have soaked up the liquid. Repeat with remaining cream cheese and butter. just remember you need to avoid overmixing else all potatoes will get stuck.
- You just need to add some salt for taste,if required. Then serve and garnish with extra toppings.
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