How to Make the Perfect Mashed Potatoes
When cooked properly, mashed potatoes can be creamy, smooth and delicious. If you’re using white potatoes, the Russet variety is best. Make sure you wash your potatoes under cool water, gently scrubbing away soil and dirt on the skin before cooking. Prepping To prepare potatoes, rinse and peel of the skin with a peeler. Cut the potatoes in half, then quarters and finally into bite-sized cubes. The smaller the pieces, the faster they will cook. However, be careful not to make cubes too small otherwise they’re likely to burn. You will need:
- 4 medium potatoes russet
- 6 tablespoons butter unsalted
- A pinch of fine sea salt
- 1/2 cup whole milk
- ground black pepper to taste
Place your potato cubes in a large pot and fill with just enough water to cover. Sprinkle a little salt and bring to the boil.
Reduce heat slightly and continue to boil until the water is absorbed and potatoes are soft. If the water finishes and potatoes are still firm, add about ¼ cup until they are done.
Remove from heat and drain any water that’s left. Add a tablespoon of butter at a time into the potatoes and mash with a fork or masher. Combine until butter melts and mashed potatoes start having a yellow tinge.
In a slow drizzle, add milk or cream, stopping to mash and stir after every addition. Mix in the milk until mashed potatoes become smooth, creamy and lump-free.
Add salt and black pepper depending on your preference. Combine thoroughly and serve. You can even add your favorite herbs and cheese in the process.