Knowing how to mash potatoes is not something you just born with, oh no. This hugely comforting side dish, or even a meal in itself, is simple, in essence, but a little expert guidance will be of great help.
This is a humble dish that is mega tasty when done well. And when you can master the basic recipe, you can start adding other elegant touches to your mash or use it as a dressing for popular dishes.
What kind of potatoes are best for mashing?
The key to excellent mashed potatoes is, of course, choosing the right type of potato. You need a floury variety that becomes spongy when it boils. Maris Piper is easily the best variety to puree, but most medium-sized white potato varieties will also work. A tattoo we would not recommend using is the beloved new potato, (too delicate) and baking potatoes (incorrect taste and texture) are also not recommended. Follow our advice and you will surely master that mash.
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How to make mashed potatoes
To serve four, you will need:
- Maris Piper or other flour potatoes, 1 kg
- Whole milk, 150 ml.
- Butter without salt, 30 g
- Salt and pepper to taste
one) Peel and chop the potatoes into large pieces. Boil them in a large, deep pan of salt water.
two) Boil for about 20 to 30 minutes, until the potatoes are fully cooked and crumble when you prick them with a fork.
3) Drain well, making sure they are completely dry before returning them to the pan.
4) Start crushing with a potato masher, adding milk and butter as you go. Do this with the heat off to avoid burning your puree.
5) The ideal consistency of the mash should be silky but not watery, so it is a good idea to continue adding a little milk at a time to achieve the desired consistency.
6) Season with salt and pepper and serve.
Tip: You can use olive oil instead of butter. The taste will be a little different, but it works just as well. You can also use milk and butter of vegetable origin for a vegan version.
Do you want to make extra luxurious mash?
Transfer it to an ovenproof dish and sprinkle abundantly with grated cheddar cheese or Parmesan. Put it in a hot oven for about ten minutes or until it is crispy and golden.