Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mashed potatoes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Mashed potatoes is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Mashed potatoes is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook mashed potatoes using 4 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mashed potatoes:
- Make ready 700 grams King Edward potatoes
- Make ready 100 ml full fat milk
- Prepare 60 grams butter
- Prepare Salt & pepper
Russet potatoes are the go-to for mashed potatoes because they're starchy and easily fall apart during cooking—exactly what you want for easy mashing. Fresh thyme leaves, a flaky salt, and lots of freshly ground pepper are the easiest way to finish a big bowl of fluffy spuds. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes.
Instructions to make Mashed potatoes:
- Wash & peel potatoes, cut to pieces. Make sure they are the same size. Always leave them in cold water after cut potatoes.
- Add some cold water and potatoes in the large saucepan. Also add good pinch of salt. Close the lid and bring it up to the boil.
- When it’s boiling, check it. Keep the lid on and lower the heat to gentle boil for another 8-10 minutes until it’s tender. Check by using cutlery knife to cut a piece of potato easily.
- Drain the potatoes and leave them to steam- dry in the colander for 5 minutes.
- After 5 minutes, add back potatoes to the same pan. Mash it by using masher or pass them through sieve and leave them in the same pan.
- If you don’t cook straight away, you can pack them up in the pan and cover with cling film.
- To cook them in the pan, draw potatoes to one side. Add milk and butter on another side. Season with salt & pepper. Heat the milk and butter. Do not heat up potatoes side. Let the butter melt in the heated milk and bring them up to the boil.
- Once boiling, take the pan off the heat and fold the potatoes to the milk & melted butter until we have soft and fluffy mashed potatoes.
- Serve with or without chopped chives.
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan The Best Potatoes for Mashed Potatoes The best kind of potatoes for mashed potatoes are starchy potatoes liike Russet or Idaho potatoes.
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