A couple of months ago a reader asked me how to make smooth mashed potatoes and I realized that I hadn’t publish the recipe, although it’s one of those dishes than we often eat at home. After all, is the perfect accompaniment to red meats and even fish. Also, I have not yet met who do not like it.
If we want to achieve a smooth and creamy mashed potatoes instead of a dry and crumbly, then there are some little secrets that begin with choosing good potatoes. In Mexico, we are fortunate that our fields produce about 20 types of potatoes. For our purposes, we must look for white potatoes with flat and thin shell, taking care that they aren’t very new, as these have more water and are harder, but neither are too old.
- 800 grams of potatoes
- 50 grams of butter
- 200 ml. milk
- ground black pepper
- Place the potatoes in a pot and cover with cold water, about 3 or 4 centimeters above and add salt.
- Put the pot into the fire and once it starts to boil, start counting form 20 to 40 minutes, depending on size of potatoes, until are cooked thoroughly.
- As soon as are cooked, drain them, peel them and crush with a masher.
- Add cubbed cold butter, along with a pinch of salt and a little ground black pepper and continue mashing.
- Gradually add hot milk while crush, until get a soft and smooth puree.
Now, do not fall into the temptation to peel potatoes before cooking, since doing so will lose more starch. Nor should we chop, since they will absorb more water and be watery. Ideally cook with their skin and uncut.
We know that the potato is cooked when we insert a knife and then lift, the potato knock off the knife. When remains nailed, still lacks cooking.
The reason we add the cold butter is for retain its flavor and give that special touch to the mash; is essential to add the butter when the mashed potatoes are still hot. Furthermore, to make it really creamy, its important that the milk be very hot, so the starch is fully dissolved therein.
One last tip is how to keep it warm so it doesn’t dry out, or once it’s cold as reheated. In both cases, there is nothing better than a double boiler over low heat and cover the mashed potatoes with plastic wrap. If you are reheating, not be amiss to add a little warm milk.
Esta entrada también está disponible en: Spanish
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