Perfect Mashed Potatoes | Video
Easy tips and tricks to make the perfectly smooth mashed potatoes
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Ingredients
- 5 large potatoes peeled and cut into small cubes (see notes)
- 1 sprig rosemary
- ¼ cup milk
- 50 g cold unsalted butter
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Fill a large saucepan with water and place over high heat. Season generously with salt.
- Once the water is boiling, add potatoes and rosemary.
- Reduce heat to medium-high and cook for about 10-12 minutes or until the potatoes are tender but not mushy.
- Drain. Discard rosemary.
- Mash potatoes.
- Press the mash through a fine mesh strainer or ricer.
- Transfer potatoes to a pan and place over medium-low heat.
- Add milk, butter and ground black pepper.
- Cook, stirring, for 3-4 minutes or until creamy and fluffy.
- Serve with your favorite roasts, shepherd’s pie, meatloaf, meatballs, sausage etc
Video
Notes
- Always season water with plenty of salt.
- Cold butter plays an important role in creating the best creamy potatoes
- Yukon Golds are the best potatoes for making mash. Russets come second. Dutch cream and Desiree potatoes are also good options
- If you love small chunks of potatoes in your mash, do not use a strainer
- Add more milk if needed to achieve the desired consistency
- You can also substitute milk with cream for extra creamy texture
- If you want to make this ahead, I highly recommend storing cooked, mashed, strained potatoes in the refrigerator for up to two days, and then reheat with milk, butter and black pepper just before serving
- Yukon golds and russets are not easily available in Australian supermarkets, so your best option is the regular white potatoes or even red potatoes
Nutrition
Serving: 1g | Calories: 447kcal | Carbohydrates: 80g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 192mg | Fiber: 8g | Sugar: 5g