Say goodbye to mushy, tasteless mashed potatoes and a welcoming hello to this rich spud-tastic version that is sure to convert even the most diehard mashed potato hater.
The most comforting aspect of making perfect mashed potatoes is that the process is just as easy as it is delicious. Here in India, we don’t eat mashed potatoes as often as we do its cousins: French fries, chips and wedges. When given the choice between mashed potatoes and French fries, we tend to gravitate to the latter. Why do we not choose mashed potatoes? In most cases, this creamy, smooth potato side dish is too paste-like, grainy or entirely tasteless. But with a few easy dos and don’ts, the best result is guaranteed every time. So, let’s get straight to it.
For a kilo of potatoes, you will need:
- Butter – 120 grams, salted or unsalted
- Smashed garlic/oregano/rosemary/chives, etc to taste
- Cream/sour cream/full fat milk – 200 ml Salt to taste
Steps that ensure the best mashed potato:
- Place diced potatoes in a saucepan on medium heat. Ensure that the water you add to the potatoes is not cold but at room temperature. Cold water to the warm potatoes may result in a paste-like texture. Pour enough water to cover all the potatoes. Add salt to the water. When the water starts to boil, lower the heat to a gentle simmer.
- To determine whether the spuds are ready, take a fork and if it goes through easily, take them off the flame.
- Make sure to drain all the water. This will determine 60% of the result.
- Mash the potatoes with a fork or masher utensil.
- While still hot, add melted butter, milk, cream/sour cream and any seasoning you fancy. Ensure the butter and cream you add are heated and are not cold nor at room temperature.
- Beat the mixture in a cake mixer or with hand beaters until fluffy and well incorporated. Do not over mix.
- Season with salt and pepper.
- Finish off with a dollop of butter and/herbs of your choice.
- Infuse your flavors while gently heating the milk, keeping it on a constant simmer. For instance, if you are using garlic of oregano, add the desired quantity and heat it gently in the milk. Once the desired strength of flavor has infused in the milk, sieve it to remove the garlic and/or herbs to guarantee a smooth mashed potato dish.
- While it tastes best fresh and warm, the mashed potatoes can be reheated gently in a non-stick pan. If it starts to stick or brown, add a little warm milk and stir, but not too vigorously.
- Add bacon bits to the mashed spuds for texture and undeniable delicious-ness.
Enjoy this easy-to-make side dish with grilled meat, roasted vegetables and so on.