Mashed potatoes from scratch!
Homemade mashed potatoes dish is pretty easy to make and on a dinner night when you have to make a lot of side dishes then you can include this fluffy, creamy and delightful mashed potatoes recipe.
I have made a lot of kind of mashed potatoes from scratch but this one is my favorite and gives a very creamy, fluffy, crispy and cheesy taste that anyone can fall in love with.
However, a few notes need be taken before you jump directly to the recipe. Adding hot milk helps the recipe to whisk more nicely then cold milk. I mean, any ingredients that are going to be used must be in warm form. E.g. milk, butter, etc,
Mashed potatoes from scratch
- Course Side Dish
- Cuisine American
One of the quite often cooked dishes that don't take a lot of time is really super cool when it tastes great and mashed potatoes from scratch are one of them. Learning mashed potatoes from scratch is super easy and today you will see step by step guide to cook this no time mashed potatoes recipe.
- 8 cups of water
- Kosher salt
- 2 lbs or 500 gram russet potatoes
- 1 oz or 30 gram of unsalted butter sliced in 2 parts
- 4 oz or 120 ml of whole milk
- Chopped chives
- Black pepper to taste
Peel and cut the potatoes into 1-inch pieces then wash in the running water, rinse and rub for 2 to 3 times until the potatoes become clear.
Use a large pot and add salt and water. Heat the pot on high flame until it comes to boil then add the potatoes and turn the flame to low. Now, cook the potatoes on medium flame for 15 minutes.
Set a fine mesh strainer over the pot that we use to boil and cook the potatoes and pass it through into it.
Take butter and fold in within the potatoes. Let the milk hot on flame then and 1/2 tablespoon of salt and mix it nicely.
Now, slowly add the milk into the potatoes pot and whisk it through until the milk keep absorbing into the potatoes. Stir occasionally.
Check for seasoning.
Finally, garnish with the pepper and chives.
How to find the perfect potatoes?
It will be an excellent idea to have perfect potatoes before you start off this dish. In order to that, a Yankee can go for Yukon gold or russet potatoes whereas an Aussies can look for Dutch creams, Crème Royale, and crème gold as the best pick to make this recipe.
The potatoes become more silky and creamy when they are gone through the melted butter. More the soften butter you use silkier and crispier the recipe would be.
When we use the hot milk while whisking everything together, it helps you ensure that the potatoes would still remain hot and it also does the magic to make it more fluffy dish.
However, there are no boundaries to make this dish and you are allowed the freedom to use any of your favorite spices or herbs that you like.
For variation, I often like to change spices and herbs like onion, garlic, shallots, thyme, allspice powder, etc,