How to make delicious mashed potatoes: rules, secrets, unusual ingredients

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The usual mashed potatoes can be much better. Try to make it even softer and more airy, change the taste, color and aroma. You will definitely like it.

Which potatoes are suitable for mashed potatoes

For a smooth and airy puree, choose starchy varieties. They are round potatoes with light brown skin and light flesh. Starchy potatoes are very soft during cooking, which provides a delicate consistency of mashed potatoes.

But it is better not to use potatoes with red skin. It does not boil so much, and the mashed potatoes can come out with lumps.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes will not do without milk or cream. For a delicious flavor, add a few sprigs of thyme, rosemary, or other herbs to the liquid and heat over low heat.

Another product that makes mashed potatoes tasty and fluffy is butter. Do not feel sorry for him and do not skimp when buying: the oil should be high in fat. Alternatively, you can take refined sunflower or olive oil. However, the taste of puree in this case will be slightly different.

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will have to be stirred longer. This means that it can turn out to be sticky.

Some people put a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese in mashed potatoes. You can also add a raw egg, fried onion, or mushrooms for flavor.

If you want to give the puree an unusual color, boil the potatoes along with beets, carrots, or pumpkin.

Fresh herbs will give a special aroma to the finished puree. It can be mixed with the rest of the ingredients, or you can sprinkle it on the dish.

How to make mashed potatoes

Peel the tubers and cut them into equally large cubes. This will cook the potatoes more evenly and faster.

Place the cubes in a saucepan and cover with cold water so that it covers about 1 cm. Salt and put on fire.

By the way, they still argue about when to salt the puree. Some, the chefs salt at the beginning, others - at the end, and still others - after the water boils. The opinions of the famous professionals were also divided about what kind of water to put potatoes in: cold or already boiling.

One thing is for sure: the potatoes must be completely boiled. Checking the degree of doneness is easier with a knife. It should pierce the potato cube easily.

When the potatoes are ready, drain the saucepan, place the cubes in a colander and dry them slightly. To do this, put them back in a hot pot and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not at all needed in mashed potatoes.

Remember, the colder the potatoes, the harder they are to knead.

Puree must not be mixed in a blender: this can cause it to become viscous, sticky and, of course, tasteless. It is best to puree by hand using a perforated pusher. This won't take much of your energy, because the starchy potatoes become very soft after boiling.

For harder varieties, you can use a potato press. It will help get rid of the lumps.

Then add the remaining ingredients to the puree and mix well. Do not spare time and effort for this if you want the puree to turn out to be airy. At the end, you can season the puree with spices to taste and mix again.

Bonus: 4 unusual recipes for mashed potatoes

1. Mashed potatoes with cauliflower

Ingredients

• 400 g potatoes;
• 400 g cauliflower;
• 1 tablespoon butter
• ½ glass of cream;
• ¼ glasses of grated cheese;
• salt to taste;
• a few sprigs of green onions.

Preparation

Boil the potatoes. 10 minutes after the water boils, add the cauliflower florets and cook until tender.

Put butter, cream, cheese, salt in mashed vegetables and mix well until smooth.

Sprinkle with chopped green onions before serving.

2. Mashed potatoes with coconut milk and onions

Ingredients

• 1 kg of potatoes;
• 1 onion;
• 1 tablespoon vegetable or olive oil
• 1 teaspoon balsamic vinegar
• a few teaspoons of salt;
• ½ teaspoon sugar;
• 2 cups unsalted coconut milk
• 1 tablespoon dried garlic

Preparation

Boil potatoes. Place the chopped onions in a skillet with oil, vinegar, a teaspoon of salt and sugar and cook for a few minutes. The onion should soften and take on a golden brown hue.

Add coconut milk, garlic and fried onions to the crushed potatoes. Stir well until smooth.

3. Baked potato and celery puree - Jamie Oliver's recipe

Ingredients

• 4 potatoes;
• sea salt to taste;
• 300 g celery root;
• 1 head of garlic;
• ground black pepper - to taste;
• 4 tablespoons olive oil
• 3 sprigs of fresh thyme;
• spices to taste.

Preparation

Rinse potatoes and sprinkle with salt. Pierce the peel with a fork and place the tubers on a baking sheet. Bake in an oven preheated to 190 ° C for 30 minutes.

Cut the celery root into large pieces. Place it and the garlic cloves on baking paper, sprinkle with salt and pepper, sprinkle with two tablespoons of olive oil and stir with your hands. Fold the paper so that you get a bundle.

Half an hour after starting to cook the potatoes, place the roll on a baking sheet and bake for another 20-30 minutes. Potatoes and celery root should be completely baked.

Peel the potatoes, squeeze out the baked garlic pulp, and combine with the celery. Add thyme leaves, olive oil and mix well. Season the puree with spices.

4. Mashed potatoes with pumpkin

Ingredients

• 800 g potatoes;
• 500 g pumpkin;
• some ghee;
• 1 clove of garlic;
• salt to taste;
• 125 ml of milk;
• 100 ml cream;
• 2 tablespoons of butter;
• ground black pepper - to taste;
• some nutmeg;

Preparation

Cut the peeled potatoes and pumpkin into cubes and boil for 25-30 minutes. Heat ghee in a skillet and fry the chopped garlic in it.

Drain the saucepan, dry the vegetables and add milk, cream and butter to them. Stir well, season with salt, pepper, garlic and nutmeg and stir again.