Mastering the Art of Making Creamy Mashed Potatoes with Fresh Potatoes

Mastering the Art of Making Creamy Mashed Potatoes with Fresh Potatoes

Short answer how to make mashed potatoes with potatoes:

Boil peeled & chopped potatoes until soft. Drain well & add butter, milk, salt & pepper. Mash until desired consistency. Serve hot.

Step-by-Step Tutorial: How to Make Mashed Potatoes with Potatoes

Potatoes are a versatile, tasty and healthy ingredient that can be used in so many different recipes. One of the most classic dishes to make with potatoes is mashed potatoes. Whether you’re seeking comfort food or just craving something hearty and delicious, this dish is sure to hit the spot!

In today’s blog post, we’ll walk you through a step-by-step tutorial on how to make mashed potatoes from scratch using fresh potatoes. Follow our instructions carefully and you’ll have creamy, fluffy mashed potatoes in no time.

Step 1: Gather Your Ingredients

To start making your mashed potatoes, gather all the ingredients you need first:

– Potatoes (3 pounds or 1 kg)
– Butter (6 tbsp or 85g)
– Milk (½ cup or 120ml)
– Salt (to taste)

Optional seasonings: black pepper powder, garlic powder or minced fresh herbs like rosemary or thyme.

Step 2: Prepare The Potatoes

Start by washing your potatoes under running water to remove any dirt. Next peel off their skin using a peeler knife – alternatively use an old fashioned potato masher/ricer which pops skins off naturally while pushing out soft mash.

Now it’s time to cut them into evenly sized pieces for even cooking – Quartering large spuds into suitable sizes prior boiling will get good results especially when done evenly small cubes/balls & setting a timer ensures they don’t overcook.

Step 3: Boil The Potatoes

Transfer the chopped pieces of washed peeled spuds in a pot of salted boiling water then let boil for about fifteen minutes give/take until tender . Hot tip🔥If not too heavy sprinkle some salt directly above quart size before beginning slow but consistent stirring every minute at least throughout entire cooktime period.

Step 4: Drain And Mash

Drain the boiled softened chunks completely dry inside sieve ready for mashing; it should then be transferred into another bowl, large enough to contain the final outcome. Using a wooden or metal spoon proceed to mash your boiled cooked potatoes until completely smooth.

Step 5: Add Butter and Milk

Reduce heat then add butter right into same inner pot where you initially boiled spuds so that it can melt down quickly . Once melted remove from stove and mix warm milk in as well, stirring nicely for about two minutes.

Step 6: Combine Mixture with Potatoes

Start with just half of mixed liquid mixture at first & slowly continue trying different thickness/combinations (adding more milk/butter gradually) till achieve preferred texture consistency level – should ultimately aim here for creamy morsels shaped perfectly without any lumps* :*)

Step 7: Seasoning Choice

At this stage you may also consider adding optional seasonings which vary according to personal preferences; black pepper powder is by far an all-round favorite though garlic powder or minced fresh herbs like rosemary/tyme will lend out memorable fragrant zests respectively upping flavor 🌿🧄!


Mashed Potato FAQs: Your Questions Answered

Mashed potatoes. It’s a side dish that brings comfort and warmth to any meal. But despite its simplicity, there are still questions that arise when it comes to making the perfect batch of mashed potatoes. Fear not, here are some common mashed potato FAQs with answers from a professional chef.

Q: What kind of potato should I use for mashed potatoes?
A: Russet or Yukon gold potatoes are best for mashing due to their high starch content and low moisture content. Red or new potatoes have thin skins which make them less ideal for mashing.

Q: Should I peel my potatoes before boiling them?
A: Definitely. Peeling your boiled potatoes after they are cooked will result in overcooked and waterlogged mash.

Q: Do I need a ricer/masher/food processor to mash my cooked spuds?
A: No equipment is necessary as long as you don’t mind chunkier or slightly lumpy mash; which can actually be quite comforting! However, if you desire the creamy texture, invest in a ricer or food mill; if you’re feeling minimalistic-use an immersion blender (handheld stick blender).

Q: When cooking the spuds whole – seems easier- doesn’t? Or cut into chunks – what’s best ?
A:”Clean” cuts on all sides including corner help keep nutrients within the vegetable during cooking – A gentle boil is your friend here! Simultaneously steaming gently results in creamier bite-size portions!

Q: Can I add cheese/butter/sour cream/yogurt/cream cheese my Mash?
A:A resounding Yes! Consider these creative ways of presenting those flavourful ‘jackets’ alongisde salted grand plush flakes- cheesy Mashed Potato pancakes anyone?!

Remember that well-seasoned starchy vegetables always taste great so whatever method you choose when preparing your garlic buttery scoop ensure lotss of magical fluff ! Happy Mashing folks!

Top Tips for Making Delicious Mashed Potatoes with Potatoes

Mashed potatoes are a classic and versatile side dish that can be enjoyed with just about any meal. It’s hard to go wrong with this creamy, buttery comfort food, but there are plenty of ways you can take your mashed potatoes from good to great. Here are our top tips for making delicious mashed potatoes with potatoes.

1. Choose the right type of potato

Not all potatoes are created equal when it comes to mashing them into fluffy goodness. Russet or Yukon gold potatoes tend to work the best because they’re high in starch and low in moisture which leads to a fluffier texture.

2. Cook the potatoes properly

One of the most critical steps in making great-tasting mashed potatoes is how you cook them. Your goal here is not only tenderizing your spuds, but also keeping as much water out as possible so they don’t become watery later on when you add liquid ingredients such as milk, cream or broth.

Boiling: Boil peeled chunks or whole unpeeled medium-sized potatoes until fork-tender over high heat.
Roasting: Roast small baby red-skinned new  or fingerling shaped potatotes until crispy
Microwaving: Microwave washed (no peel) diced pieces for around 8-10 minutes

3. Use warm liquids

Another key factor is controlling temperature while including soothing creams along with flavoring agents like herbs & garlic.. To avoid lumpy consistency use room temperature melted butter/cream cheese/sour cream teaspoon by teaspoon while continuously stirring well.. Try adding some flavorful liquid like chicken stock instead of using plain milk..

4. Season correctly

The main test kitchen query that lies within Taste! After mixing salty taste if still needed mix tasty bouillon cubes/powders instead – better than more salt itself which increases Sodium content leading raise Blood pressure issues!

5.Flip your Masher Cupboard upside down!
Yep try something new while fluffing up your mash is to put cupped masher on its top – so gravity momentarily pulls down cooked potatoes through the holes creating a porous & airy texture. Voila!

Now that you know our tips for making delicious mashed potatoes, give them a try! With just a few adjustments, you can elevate this classic side dish from ordinary to extraordinary. Keep adjusting salt and liquid quantity generously until perfect!!! Happy Mashing :)

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