How to Make Simple Mashed Potatoes, Steps Along With Its Pictures
It may be difficult to find accompaniment foods that are more classic than mashed potatoes. This food that is always served while on vacation is a special food that you rarely encounter for a year. Whether served with fried chicken, roast turkey, stew, or as a side of a shepherd pie, mashed potatoes can be made as smooth and soft as possible, or a little big and rough. As for what the dish is like, you'll know why this accompaniment meal isn't a tedious meal.
Some ingredients:
- 4 or 5 medium size potato seeds
- 1/2 to 1 cup milk, 1/2 milk and 1/2 cream, or chicken broth (depending on how finely ground potatoes you expect)
- 2 or 3 tbsp butter
- salt and pepper as necessary
Read more: Potatoes: Definition, Benefits, Side Effects and Consumption Tips
1. Make Coarsely Mashed Potatoes
- Determine your potatoes. There are many basic options for buying potatoes: baked potatoes, boiled potatoes and versatile potatoes. All types of potatoes have different taste qualities and structure.
Baked potatoes, such as Russet, have a high carbohydrate content that results in light, smooth mashed potatoes.
Boiled potatoes, like red potatoes, have dense meat which means they have a hard-to-replace shape, and produce coagulated mashed potatoes.
Versatile potatoes, such as Yukon Gold, have a structure between boiled potatoes and baked potatoes. It tastes crispier than Russet potatoes.
- Clean the potatoes. Put on cold water and finely rub all surfaces of potatoes. Looking for blackish spots is a sign of hoarding dirt. When you clean potatoes in one bowl of water, be sure to wash them the moment before cutting them.
You can use a small brush specially made to clean potatoes or vegetables. This tool will help remove dirt that sticks strongly.
- Prepare potatoes for boiling. You can process the potatoes along with the skin or peel them first before cutting them. Just cut your potatoes into four sides or cut into cubes.
Remaining potato skins will result in mashed potatoes that have more texture. Therefore, you should use Yukon Gold potatoes which have a thinner skin compared to Russet.
- Cook your potatoes. Place the potatoes you have prepared into a large saucepan and fill them with cold water. Potatoes You should be inundated by 2.5 to 5 cm of water. Bring the water to a boil, then lower the heat to boil it slowly and cook for 10 to 20 minutes. Potatoes are ripe when they can be forked and blurred.
You can salt the boiled water of potatoes to add flavor, the same as when processing pasta. Potatoes will absorb salt when processed.
Stay away from using hot water and cover the pot. This will make the potatoes cook uneven and may result in the potatoes becoming sticky.
- Prepare cooking liquid. While the potatoes are processed, heat the chicken or milk broth until warm and remove the butter from the ice cupboard.
Use chicken broth if you want a stronger potato flavor. Milk, from low-fat milk to whole milk, will result in smoother potatoes.
Animating this liquid will keep hot mashed potatoes longer. The warm liquid is absorbed better by potatoes.
- Dry and prepare the potatoes. Use a colander or remove the potatoes to the outside of the pan using a slotted spoon. Turn the cooked potatoes over to the pot. Put room temperature butter, and start mashing potatoes.
The best tool for mashing coarse potatoes is a simple potato masher. Stay away from mashing it mostly or you will get potato porridge. You need to remain small lumps and intact potato peelings.
- Add warm liquid. Gradually, add broth or warm milk. Stir well and add more liquid when your mashed potatoes are not yet coming together. Keep adding liquid until your mashed potatoes come together.
It is not allowed to add all the liquids. Your food becomes too juicy to produce diluted mashed potatoes. Your potatoes will likely need more or possibly less liquid, depending on the type of potato and its carbohydrate content.
- Season and serve. Taste the potatoes, and add salt, pepper, and/or butter, to your taste. Serve when again warm or cover until ready to serve.
Chopped chives or chopped peppers become a beautiful garnish for mashed potatoes.
2. Make Smooth and Soft Mashed Potatoes
- Determine your potatoes. There are many basic options for buying potatoes: baked potatoes, boiled potatoes and versatile potatoes. All types of potatoes have different taste qualities and structure.
Baked potatoes, such as Russet, have a high carbohydrate content that results in light, smooth mashed potatoes.
Boiled potatoes, like red potatoes, have dense meat which means they have a hard-to-replace shape, and produce coagulated mashed potatoes.
Versatile potatoes, such as Yukon Gold, have a structure between boiled potatoes and baked potatoes. It tastes crispier than Russet potatoes.
- Clean the potatoes. Put on cold water and finely rub all surfaces of potatoes. Looking for blackish spots is a sign of hoarding dirt. When you clean potatoes in one bowl of water, be sure to wash them the moment before cutting them.
- Prepare potatoes for boiling. Peel and then cut the potatoes into four sides or cut into cubes. A very large piece or two-sided share will take a long time to process. Cut into cubes of potatoes equal to a few cm in size.
- Cook your potatoes. Place the prepared potatoes into a large saucepan and fill with cold water. Potatoes You should be inundated by 2.5 to 5 cm of water. Bring the water to a boil, then lower the heat to boil it slowly and cook for 10 to 20 minutes. Potatoes are ripe when they can be forked and blurred.
You can salt the boiled water of potatoes to add flavor, the same as when processing pasta. Potatoes will absorb salt when processed.
Stay away from using hot water and cover your pot. This will make the potatoes cook uneven and may result in the potatoes becoming sticky.
- Prepare cooking liquid. While the potatoes are processed, heat the chicken or milk broth until warm and remove the butter from the ice cupboard.
Use milk or cream to get the smoothest mashed potatoes. 1/2 milk and 1/2 cream are other good options for adding a fatty flavor to your mashed potatoes.
Animating this liquid will keep your mashed potatoes hot all the longer. The warm liquid is absorbed better by potatoes.
- Dry and prepare the potatoes. Use a colander or remove the potatoes to the outside of the pan using a slotted spoon. Turn the cooked potatoes over to the pot. Put room temperature butter, and start mashing potatoes.
The best tool for making smooth and soft mashed potatoes is grated potatoes. To put them on, fill the potatoes in it, keep the bowl under the grater, and then press the grater. The potatoes will be grated through several small holes of the grater.
- Add warm liquid. Gradually, add broth or warm milk. Stir well and add more liquid when your mashed potatoes are not yet coming together. Keep adding liquid until your mashed potatoes come together.
It is not allowed to add all the liquids. Your food becomes too juicy to produce diluted mashed potatoes. Your potatoes will likely need more or possibly less liquid, depending on the type of potato and its carbohydrate content.
- Season and serve. Taste the potatoes, and add salt, pepper, and/or butter, to your taste. Serve when again warm or cover until ready to serve.
Chopped chives or chopped peppers become a beautiful garnish for mashed potatoes.
Commemoration
- Boiling water and hot steam can injure the skin, so be careful when grasping the pot.
- It should not be boiled or mashed potatoes in a nonstick pan, you can crush the coating.
- Be careful when peeling and cutting potatoes.
Read more: 5 Simple and Delicious Potato-Based Food Recipes
What You Need
- Knife
- Chopping board
- Potato peeler, optional
- Potato collider, optional
- Grated potatoes, optional
- A pretty big stove and pot (preferably not a nonstick pan) for loading potatoes
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