Yowza! Who doesn’t succumb to the velvety charm of creamy, dreamy mashed potatoes? It’s the ultimate comfort food that can turn any meal into a feel-good feast. Now, if you’re guessing that making magnificent mash is a task of gargantuan proportions, it’s high time we put that myth to bed!
First off, nab yourself the right potato – trust me on this, it can make or break your mash. Russets or Yukon Golds are your new best pals – their starchy nature is just the ticket for getting that fluffy texture.
Would you believe that getting your potatoes from raw to rave-worthy is as easy as 1, 2, 3? Well, hold onto your oven mitts because it truly is! You want them peeled, chopped, and immersed in cold water with a good sprinkle of salt. Then, turn up the heat and let ’em bubble away for about 15-20 minutes until they’re softer than a baby’s bottom.
Oh, heavens! Almost forgot the secret weapon – warm milk. Dumping cold milk into your steamy spuds is like throwing a wet blanket on a campfire – so no-no. Warming the milk not only avoids a temperature crash but also soaks into the potatoes like a dream.
Let’s not forget the mighty masher! Some swear by the old-fashioned potato masher and others opt for a ricer. Me? I’m an old-school gal. A couple of hearty plunges are all you need to get that creamy consistency. Well, butter my biscuit, if it doesn’t smell heavenly already!
So, next time you’re in a jam and need a quick standout side, remember, mashed potatoes aren’t daunting – they’re darn delightful! Your friends and family won’t just be asking for seconds, but thirds as well!
Let’s Make It!
- Grab four large Russet or Yukon Gold potatoes.
- Rinse the potatoes under cold water to remove any excess dirt.
- Peel the potatoes and chop them into large, evenly sized chunks.
- Plunge the potato chunks into a large pot, fill with cold water until they are fully submerged.
- Sprinkle in a generous handful of salt.
- Place the pot on high heat, bring to a boil.
- Reduce the heat to a simmer and let the potatoes cook for about 15-20 minutes or until a fork slides easily through.
- While the potatoes are cooking, heat up a cup of milk over medium heat until warm but not boiling.
- Drain the cooked potatoes in a colander, then return them to the pot.
- Pour in a quarter of the warm milk and start mashing the potatoes with your potato masher.
- Gradually add more milk while mashing until the potatoes are fluffy and creamy.
- Add in a good knob of unsalted butter, continue to mash until it’s fully melted.
- Season to taste with salt and freshly cracked black pepper.
- You can give it an extra stir with a wooden spoon to make sure it’s super smooth.
- Serve immediately, perhaps with a little extra knob of butter on top for ultimate indulgence.
- Voila, perfect mashed potatoes. Enjoy their creamy, dreamy goodness!
That Was Quick!