Mashed potatoes are one of dishes that looks REALLY simple. So that, many people make this dish carelessly with very mixed. Follow This RECIPE to help you PREPARE the easiest and most delicious mashed potatoes! Most people often use Russets for mashed potatoes. They are very starchy and have low water contents, they’re so good for baking, for frying for mashing. But, my secret is to use Yukon golds to make the most perfectly creamy, buttery mashed potatoes.They have a slightly buttery flavor on their own and are naturally creamy when mashed.
- Prep time:10 minutes
- Cook time:25 minutes
- Yield: serves 4
- 1 1/2 lbs (680 g) Yukon Gold/ Russets potatoes ( or choose any good kind of potatoes, don’t use the waxy, red potatoes for your mash. )
- 2 Tbsp (30 g) butter
- 1 cup milk
- Salt and Pepper
- Wash the potatoes then peel them and cut lengthwise into quarters. Place them in a saucepan and cover with water. You can add 1 tsp of salt to the water if you like. Bring the water to boil with high heat and reduce the heat to low to let it simmer for at least 20 minutes or till the pork easily poke through them.
- Drain the potatoes, then mashed them( it’s best to use a potato masher or hand blender)
- Add salt, pepper, butter, milk and continue mashing until the potatoes are creamy and smooth.
If you use Russet to mash, throw in some regular mayonaise when mixing them.
You can also toss a few cloves of garlic in with the potatoes while cooking.