Mashed Potatoes Recipe

Mashed Potatoes Recipe


Hi everyone and welcome back. Today we’re making mashed potatoes. You
might think it’s pretty simple to make, but there are a few tips and tricks that gets
it perfectly smooth, creamy and fluffy. So if you want to learn how to make the best
mashed potato, then lets get started. The most important thing to making mash is
using the right potatoes. There are three overall different types of potatoes, waxy,
in between, and starchy. Waxy is for stews and salads, in between is multi purpose, and
starchy is perfect for roasting, frying, and then of course mashing. The starch in the potato produces a light,
fluffy and smooth mash that absorbs butter and milk easily. Whereas and waxy potato is
difficult to break up so it won’t get perfectly smooth and the mash will turn out quite stodgy. If this is all too much information about
potatoes for you, luckily most stores label the potatoes with which cooking method it
is best for. So pick up the roasting kind. I’m using 3 large sized potatoes for this
recipe which will be enough to serve 4. As a rule 1 medium sized potato per person. Wash the potatoes to remove any dirt on the
skin and use a peeler to remove the skin. You can make mash with the skin still on,
but I much prefer the texture if its removed. Cut the potatoes up into smaller pieces. You
can just boil the potatoes whole but cutting them up simply cuts the cooking time down.
Make sure the cubes of potatoes are relatively the same size so they cook evenly and you
don’t end up with some cooked and some raw in the middle. I like to give the potatoes a quick rinse
and place them into a saucepan. Fill the saucepan with cold water to cover the potatoes and
place over medium-high heat. It’s really important that you always cook potatoes from
cold water rather than throwing them in boiling water like you would with pasta. This gives
the inside of the potatoes more of a chance to come up to same temperature as the outside,
and also a longer time for the starch to soften. Cook the potatoes until extremely tender,
and nearly falling apart. This took about 20 minutes for me, but of course it depends
on the size of your potatoes. Drain the water in a colander and shake to remove as much
water as possible. Place the cooked potatoes back into the same saucepan and keep on the
heat until there is no longer large amounts of steam. Don’t worry if your potatoes are really
starting to fall apart at the point, this means they are well cooked and will mash smoothly. I’m using a potato masher to mash the potatoes,
this honestly is all you need but if you do have one a potato ricer works great too. Begin
to mash the potatoes without adding any butter or milk, just break them all up. This will
look extremely crumbly we just don’t want any large bits of potato. Season with salt,
then start to add room temperature butter. The recipe will be in the information box
and on my website if you would like the amounts. Add small amounts of the butter at a time,
while continuing to mash. It’s important that the butter is room temperature as we
don’t want to cool down the potato, as this will turn the mash extremely gloopy and un
appetising. Continue to add the remaining butter and mash. This recipe does have quite
a large amount of butter in it, but honestly its the only way to get perfect mash potato. Next is milk. Make sure you have warmed up
your milk, never use cold milk as this will change the consistency of the potato. I don’t
usually use a large amount of milk, it depends if you like your mash thick or not. Just add
small amounts at a time until you are happy. And lastly give it a taste. It should be silky
smooth, creamy and fluffy. Taste for seasoning, if it needs more add salt, or pepper. Remember
to always taste your food, you’ll be amazed with how much a pinch of salt can change the
flavour. Spoon the mash into a bowl and smooth down
with a spoon. I’m adding chives as it makes it look pretty but it really doesn’t need
anything else. I hope you’ve found this video helpful,
let me know if you make it. If you haven’t already take a look at this recipe for a Chocolate
Salted Caramel Tart. Thank you for watching and I’ll see you in my next video. Bye.

100 Comments

  1. So why is that you washed the potatos and then you peeled them. When I make smashed potatos : 1. peel; 2. wash, 3. boil 🙂

    PS : put a whole onion in the water, will have taste 🙂

  2. How many months we freeze this puree and also tell can we add milk when baby will eat without adding milk can we freeze it? Please read my full message and answer me

  3. that's way too much butter lol
    the first 4 cubes you used should have been more than enough unless you really want them super creamy af

  4. most of the europe people not using "Pressure cooker" dont understand why ? "Pressure cooker"just take 4-5 wistle for around 5 mins to boil the potato or any kind of beans to make soft. No need to wait till 20-25 mins boil and somehow wasting the gas or electric also …lol…

  5. all I was appreciating was your honesty during the video. "I am using xyz just to make it look pretty" at the end, you had my heart 🙂

  6. OMG thank you so much!

    Today my mom told me to make mash potatoes and I had no idea 😞 so I came to this video it helped me ALOT 😀😀

  7. I don’t know how to cook for sh*t !!! But you made it so simple and easy for me ! I made bomb ass mashed potato’s from this video!! Thank you! Lol

  8. Hey Carina, can you do a vedio for mashed potatoes without any milk or butter please I would highly appreciate it😆😆

  9. looks like ice cream wow i been eating mash without milk for years that is how my mum did it i am sure her way is not wrong just outdated from what the internet says these days this mean mums mash come out more like clouds if you put milk in it it goes runny i do not see the point mash is meant to be mashed Potato milk brakes that rule also mash should not tast like milk

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