Best Mashed Potatoes- How to make perfect Homemade Mashed Potatoes.
Mashed Potatoes-Make Mashed Potatoes that perfect companion for your meals or dinners. the best-mashed potato is a truly delicious recipe. This recipe, also the best-mashed potato recipe I have made – ever.
I served it this past Thanksgiving and my guests couldn’t pin-point what it was made with.
Homemade mashed potatoes are one of the favorite garnishes of many and an easy side dish for dinner. It serves as an accompaniment with shepherd’s pie, Mushroom Salisbury Steak or Crock Pot Pork Chops!
Potatoes are good for health benefits,however, they’re prepared – baked potatoes, fried potatoes, and or in a Cheesy Ham and Potato Casserole.
We are mashed potatoes fans around here. Homemade mashed potatoes are my
husband’s favorite recipe he can’t get enough of them.
What type of potato is best for making mashed potatoes?
How to Choose the best potatoes for mashed?
Whenever we talk about recipes in which the protagonist is the potato, one of the fundamental keys to its success is the correct choice of the variety used making sure that what type of potatoes is best for the purpose that we are going to give.
important questions is-what are the best potatoes for mashed potatoes?
To make perfect mashed potatoes we will need potatoes that are floury, with little water, few sugars, and high starch content such as Russet or Idaho, Yukon golds, Kennebec or Spunta.
10 tips on how to prepare the best and delicious mashed potatoes:
There are many ways to present mashed potatoes. Nothing is easier than salting this tuber, preferably the yellow one, and stepping on it to obtain that soft texture, which with a splash of milk and butter becomes more delicious.
There are ingredients and procedures that when added to the homemade mashed potato recipe, get great results.
Mashed potatoes and their options
Adding white cheese is a rich alternative. It softens by the heat of the potato and gives it quite tasty acids. It can be any hard white cheese, both grated and chopped into small cubes. The feta is a good selection. Also, yellow cheeses such as cheddar or Munster, sliced or grated. These melt, give a striking color and more aromas. To prepare it, it is put in the oven in refractory containers.
Matured cheeses such as parmesan or pecorino, especially if they are au gratin, add to the whole. Baked with the upper burner lit and voila. Not only will you acquire that intense flavor, but you will also get a crispy cover.
2)Peas, mushrooms and other vegetables
A good mash with small tripping of other ingredients becomes more palatable. The supplements to take into account are several, but the best are mushrooms, preferably cooked; Peas, stir-fried or caramelized onions, garlic, spinach. Some raw is excellent, such as chives or beets. Fine beet strips on top of the mash is a phenomenal idea, highly recommended.
3) Spicy touches
Well, if it is malice, a spicy point is ideal. It is made with yellow pepper or hot pepper, incorporated in adequate amounts, depending on the taste of itching of the guests. This is also obtained with dried chili flakes, cayenne pepper or tabasco sauce.
The egg is amazing when it comes to beautifying a mashed potato. To do this, raw is placed on top of the mash and taken to the oven. When cooked, just add a little salt. If the yolk is still soft, the result is a true spectacle.
5) Another dairy
In addition to milk and butter, there are other dairy products that transform this garnish into a divinity. For example, you can add milk cream, so that it is much creamier, or a whey point, to give it some acidity. A few tablespoons of cream cheese close the options.
6) Herbs and spices
Pepper is a perfect ally of mash, both black and white, depending on how much the aesthetic matters to the cook on duty. Similarly, parsley, finely chopped; Dill, thyme or rosemary. Fresh or dried, according to everyone’s taste.
7) Meats and sausages
The most popular in this line is the bacon scattered on the top in small pieces. Some pieces of chorizo or shredded chicken are also considerable. Maybe some shredded white fish or shrimp. You have to fly the imagination and experiment.
8) Flavored oils
Sometimes you can keep the minimalist wave and solve everything with little. Olive oil flavored with garlic or truffles will give the missing touch.
9) Sauces and reductions
In the United States, it is customary to serve the mash with gravy sauce, which is prepared with some fats and meat juices. Perhaps it is valid to try with seafood sauces, coffee, vinegar or with fund reductions. Any broth that suits the perfect potato flavor.
10) Fine sea salt
Which we will use to season the potatoes at different points while cooking.
How long to boil potatoes for mashed potatoes:
Obviously, it will depend on the size of the potato but, as a reference, the medium ones will need about 20 minutes and the largest 30. If we can nail a knife or skewer easily, we will know that they are ready. Try to choose all potatoes of a similar size. In this way, we will get the same cooking point in all and avoid that some are more cooked than others. When removing them from the boiling water it is best to cool them with water so that the cooking process stops quickly. In addition, that will also help to make it easier to peel
Can you freeze mashed potatoes and How to freeze mashed potatoes:
Yes, you can. Do you want mashed potatoes instantly? Do it in advance and put it in the freezer so you can enjoy mashed potatoes instantly.
Peel the potatoes. Boil to your preference. Use a good mixture of mash.Grind – Making sure you use milk and butter or margarine if you prefer – in your mash. Whole milk and butter give better results when mashed
Let it cool completely – then put the puree in a freezer bag – I prefer a Ziploc sealable bag – take out the air and put it in the freezer!
How to make mashed potatoes
Servings: 4 servings
- 680 grams potatoes, peeled and cut into quarters (about 3 to 4 potatoes)
- cup milk or 4 tablespoons liquid cream + 1 tablespoon milk
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
You will start by peeling and cutting the potatoes in quarters or medium pieces(you can leave them in the peel or peel them)This will make them cook faster and remain soft enough to crush them easily. You put them in a pot with water, they are completely covered and the kitchens over high heat.
Let it boil, lower over medium heat and continue cooking until it is very easy to chop with a knife. Cover the pot to cook better.
The time depends on the size of the potato, mine were ready in 18 minutes, it calculates about 15 to 20 minutes since the water boiled.
To make them softer, you have to add the hot liquid. On this occasion, I used almond milk but you can use your favorite milk or a combination of liquid cream and milk. Once the potatoes are a soft, strain and crush with a masher. Add the milk or hot cream and butter. Mix very well to incorporate but without mixing too much because if you beat a lot (especially if you use a hand blender) they are like plasticine.
Season to taste with salt and pepper and serve hot with your favorite dish.
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