Have you ever savoured the wonderful taste of creamy mashed potatoes? These soft, buttery clouds of goodness are a favourite on dinner tables all over the world. They can make any meal feel cosier and more satisfying. Whether you’re enjoying them with juicy roasted meat or as the star of the show, learning how to make mashed potatoes is a kitchen skill that’s worth having.
In this guide, we’ll uncover the secrets to making the perfect mashed potatoes. It’s a mix of knowing which potatoes to use, getting the texture just right, and paying attention to the little things.
From picking the right potatoes to getting that smooth and flavourful result, we’ll walk you through each step. So, let’s get ready to make mashed potatoes that are not only a tasty side dish but also a wonderful culinary achievement.
Types Of Mashed Potatoes
When it comes to mashed potatoes, there are many delicious variations you can explore, each offering a unique twist on the classic meal. Here are a few types:
- Classic Creamy: Smooth and buttery mashed potatoes that are super comfy and easy to eat.
- Garlic: Mashed potatoes with a yummy garlic flavour added for a bit of excitement.
- Cheesy: It can be mixed with melted cheese for a gooey and tasty treat.
- Loaded Mashed Potatoes: They are loaded up with bacon, sour cream, chives, and more, like a loaded baked potato.
- Herb-Infused: It with added fresh herbs for a nice smell and taste.
- Skin-On Mashed Potatoes: With the potato skins left on for a more rustic texture.
- Cauliflower: When you mix it with cauliflower for a healthier option and a different flavour.
- Sweet Potato Mash: However, they are made from sweet potatoes, giving a sweet and colourful twist.
- Buttermilk: Also, they are made with tangy buttermilk for a refreshing taste.
Each kind has its special taste, so you can try them all and find your favourite.
How to Make Mashed Potatoes
Before you begin making your mashed potatoes, make sure you’ve collected all the things you need. Here’s a list of what you’ll require:
Ingredients You’ll Need:
– Potatoes (Russet or Yukon Gold): The main ingredient, like the base of the dish.
– Butter: Makes it taste rich and good.
– Milk or Cream: Adds creaminess and makes it smooth.
– Salt: Makes it flavourful.
– Pepper: Adds a tiny bit of spiciness.
– Other things you might like: Garlic (for garlic flavour), cheese (for cheesiness), herbs (for a nice smell), sour cream, bacon, chives (for extra taste), cauliflower (for a different twist), sweet potatoes (for sweetness), wasabi or horseradish (for some heat), and buttermilk (for a tangy taste).
Step-By-Step Directions
Here’s a simple step-by-step to make your mashed potatoes:
Prepare the Potatoes
Peel the potatoes if you want smooth mashed potatoes or leave the skins on if you prefer a rustic texture.
Cut the potatoes into evenly sized chunks. This helps them cook more evenly.
Boil the Potatoes
Place the potato chunks in a pot and cover them with cold water.
Add a pinch of salt to the water to season the potatoes.
Bring the water to a boil and let the potatoes cook until they’re tender. This takes about 15-20 minutes. You’ll know they’re ready when a fork easily goes through a potato chunk.
Drain and Mash
Drain the cooked potatoes in a colander to get rid of excess water.
Put the potatoes back in the pot or a mixing bowl.
Add Butter
Add the butter to the potatoes while they’re still hot. This helps the butter melt and spread evenly.
Add Milk or Cream
Pour in a bit of milk or cream to make the potatoes creamy. Start with a little and add more as needed.
Mash Away
Grab a potato masher or a fork and start mashing the potatoes. Keep going until they’re as smooth as you like.
Season
Sprinkle in salt and pepper to taste. Start with a little and adjust as you go.
Mix It Up
Use a spoon or spatula to mix everything until the butter, milk, and seasonings are evenly distributed.
Taste and Adjust
Give it a taste and see if you need more salt, pepper, or anything else. Adjust until it’s just right.
Serve and Enjoy
Spoon the mashed potatoes onto plates or into bowls.
And that’s it. By simply and carefully following these steps, you will surely make delicious mashed potatoes for all to eat and enjoy.
The Best Potatoes For Mashed Potatoes
There are two types of potatoes – starchy and waxy. When it comes to making it, it’s better to use starchy potatoes and specifically choose russet or Yukon gold potatoes. These same potatoes that create fluffy and light baked potatoes will bring those characteristics to well-made mashed potatoes.
Waxy potatoes work well in dishes where the potato should hold its shape after cooking, like potato salad or Hasselback potatoes. That’s why red bliss or fingerling potatoes will lead to a mash that’s not so smooth. When you go shopping, remember to get around 1/2 pound of potatoes per person.
How to Make Mashed Potatoes Without Milk
When making it without dairy, there’s no superior choice than Yukon gold potatoes. As their name suggests, their inherent golden colour imparts a buttery appearance to the potatoes, all without any dairy involvement. Instead of using butter and cream, opt for high-quality olive oil. This substitution will provide your mashed potatoes with a luxurious fragrance, velvety consistency, and lavish taste. Potatoes, especially the starchy variety, can accommodate as much richness as your taste preferences allow. Embrace the use of olive oil with enthusiasm.
How To Store Mashed Potatoes
Storing them is quite simple, and it helps to maintain their quality and flavour for a later meal. Here’s how you can store them:
Short-Term Storage (Refrigeration):
- Cool Down: Let your mashed potatoes cool to room temperature after cooking.
- Container: Put them in an airtight container.
- Seal: Close the container tightly to keep it fresh.
- Refrigerate: Store in the fridge for up to a few days.
Long-Term Storage (Freezing):
- Cool Down: Allow them to cool.
- Portion: Divide into serving sizes if you can.
- Freezer Bag or Container: Put them in airtight freezer bags or containers.
- Label: Mark the date and portion size.
- Freeze: Keep them in the freezer for up to 2-3 months.
Thawing and Reheating:
- Thaw: Put frozen mashed potatoes in the fridge overnight to thaw.
- Reheat: Warm them gently on the stove or in the microwave, stirring occasionally.
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