Mashed Potatoes Recipe
A simple mashed taters recipe that you will love for it has a fluffy texture and you can scale up or down as you need.
Servings: 4 people
Calories: 220kcal
Equipment
- Pan
- Peeler
- Knife and board
Ingredients
- 500 grams Potatoes
- 2 cups water
- ½ cup milk + 2 tablespoons
- 2 tablespoon butter I am using salted you can use unsalted
- 4-5 garlic cloves, finely chopped
- salt as needed
- 1 teaspoon dried mixed herbs
- black pepper freshly crushed as needed
Instructions
- Before I start I like to soak my potatoes in water so that all the mud falls off them. Then peel the potatoes keep the peeled potatoes in water so that they do not darken.
- In a pan add water and ½ teaspoon salt. Chop the potatoes into cubes about 2 inches and add them to the pan.
- Add more water to cover the potatoes, add some garlic, if using mix.
- Cook the potatoes on medium flame is fine. I keep a gap between the edge of the pan and lid and let the potatoes come to a boil.
- As the potatoes cook chop the garlic and fresh herbs if you are using them.
- Keep checking the potatoes in regular intervals. You will need about 20-25 minutes for the potatoes to be fork tender. Or when you pierce with the knife there should be no resistance.
- Drain the potatoes fully. Toss the potatoes back in the pan in which you boiled them. Keep the pan back on low flame for minutes. This will ensure that there is absolutely no water in the potatoes. Transfer the potatoes to a plate to cool.
- In the same pan add milk, butter and minced garlic if using. Heat the mixture till it comes to a boil.
- Switch off the flame and get the pan off the gas. Add the potatoes into the pan. Begin mashing the potatoes with a vegetable masher. Use a ricer if you have one.
- Mash till the mashed potatoes become smooth, fluffy and light. Add more warm milk or butter. Take care as too much mashing will make the mixture gooey.
- Sprinkle pepper check salt before you add more salt. Add the herbs that you had chopped. Now fold the mixture well.
- When the mixture is warm transfer to mashed potatoes to your serving bowl.
- Garnish with herbs of your choice or with butter.
Notes
- Starchy potatoes give the best results, avoid the new potatoes.
- 6 to 7 medium-sized high starch content potatoes all that you need.
- Remember to drain the potatoes really well.
- Use a masher to mash the potatoes. You can use the handheld mixer but then you will get creamy mashed potatoes not the light fluffy ones here.
- Herbs and spices are your choices. I love to use parsley and sage.
- You can leave out garlic if you prefer.
- You can use unsalted or salted butter.
- Use any neutral flavoured oil like sunflower oil in place of butter or olive oil.
Nutrition
Serving: 4servings | Calories: 220kcal