Mashed Potatoes

There’s nothing on this earth that compares to Mashed Potatoes! It adds to a delicious feast every single time. Whether you’re indulging in holiday dinner or a family get-together, mashed potatoes will always provide satisfaction. Now, this recipe is very different from others.

For this recipe, we’ve combined the richness of butter with the creaminess of heavy cream and one special ingredient that will transform a simple bowl of potatoes into an extraordinary one.

There are also two types of people in this world. One group will lean towards fluffy mashed potatoes, while the other will savour those with a creamier texture.

There are many different types of potatoes. Some potatoes are more starchy, whilst others are more waxy. So what is difference between all these potatoes?

Yukon Gold

Yukon Gold are also known as Yellow Potatoes, they have medium starch levels and produce mashed potatoes that are creamy, smooth and buttery. It requires little butter and a naturally delicious flavour.

Russet Potatoes

Russet Potatoes have a high starch levels, they are sometimes classified as Baking potatoes. Due to the starch levels, it has a higher rate of absorption for ingredients such as butter and cream. However, these potatoes once mashed, cannot be overmixed as it will create a rather gluey texture. Russet potatoes do not have natural flavour and require the addition of other spices. These potatoes will create a light, airy type of mashed potatoes.

Did you know that the Origin of potatoes have been traced back to Andean region of Latin America? They were first cultivated between 7,000 to 10,000 years ago.

Red

Red Potatoes have a low starch content, with slightly sweet and earthy taste. Apart from its colour, if you touch the skin of a red potato, it has a waxy texture. These type of potatoes will not get gluey if overmixed, however they will not mash up properly. These type of potatoes are perfect when cut into quarters and baked with their skin on and are also suitable for frying.

White Potatoes

There are the regular medium starch variety of potatoes, it will produce a smooth texture when mashed, however it will require more butter and cream to add flavour.

Frying Potatoes

Some supermarkets will boldly differentiate frying potatoes from baking potatoes. Frying potatoes have a waxy texture, these potatoes are perfect for French fries. However, when it is mashed up, it will produce a firm and dry texture that isn’t ideal for mashed potatoes. So if you have a choice between frying potatoes and baking potatoes choose baking potatoes.

Ingredients

Yukon Gold Potatoes, Butter, Heavy Cream, Celery Salt and Milk.

When it comes to mashed potatoes, you have a few options to elevate the dish’s creaminess. You can use butter and heavy cream, which will have a higher fat ratio; however, it will produce a rich and smooth mash with a decadent flavour. You can also use butter only, but you will need a lot.

If you want restaurant-quality mash, a famous chef on YouTube mentioned that he uses a 60 percent butter-to-mashed potatoes ratio to produce an ultra-creamy texture.

Sour cream is another option that will produce a mash with a tangy flavour. It has a lower fat content, but it can be delicious if you use the right amount. 1/4 cup of sour cream should suffice for two large potatoes. Add butter and warm milk to add more creaminess.

Do you need fancy equipment to make Mashed potatoes?

No, a fork will do; it requires a little effort. However, it works. However, if you have a potato masher, use it. It will create smooth, slightly chunky-style mash potatoes. A Potato ricer will produce restaurant-quality mashed potatoes that are super creamy and smooth. However, it will require a lot more clean-up.

What is the importance of milk in mashed potatoes?

Milk is vital in creating smooth and cohesive mashed potatoes. It helps to loosen up the starch in the potatoes, which can be a little thick and potentially dry without it. It also helps to balance the richness of the butter and cream, ensuring that the fat content is diluted with adding it. One of the other surprising factors of adding milk is that it adds lightness to the mashed potatoes.

If you’ve just made the mashed potatoes, make sure the milk is at room temperature before adding it to the recipe. Milk can reach room temperature in as little as five minutes. Adding cold milk to mashed potatoes can shock the potatoes and cause them to become stiff and grainy.

Instruction

Peel the potatoes. Cut your potatoes into similar sizes, this will lessen the cooking time and ensure that your potato is evenly cooked. Make sure to use a large pot that can accommodate both your potato and water. Add water to a pot and boil. Add potatoes.

After your potato has finished cooking, it will be soft enough to poke it with a fork. It should penetrate easily. Remove from water and into a bowl, mash your potatoes. It is important to remove your potatoes from the boiling water as soon as possible. If you leave the potatoes in the water, it will absorb more water, and lose some of its texture, creating a very mushy, watery-mashed potatoes.

You can use a potato masher if you have one on hand, however, if you do not have a potato masher, you can use a fork instead. Avoid using a blender or food processor. The speed of the blades will result in a gluey, sticky type of mashed potatoes. And, it will be so messy to clean up.

After you have achieved a smooth texture with a fork or potato masher, you can then add your heavy cream. Add a dollop of butter. Your mashed potatoes will take on a rich ivory colour. Toss in your celery salt and white pepper. Mix well and add some parsley.

There you have it! You’ve just made the creamiest, fluffiest mashed potatoes! You can serve this mashed potatoes at family barbecues, and we guarantee that there won’t be any leftovers.

What to Serve with Mashed Potatoes?

There are so many things you can eat with your Mashed potatoes. You can pair mashed potatoes with your protein of choice. It goes well with Rib Eye Steak, Beef Stew and Beef Stroganoff. You can also serve mashed potatoes with roasted vegetables. One of the best things about this recipe is its incredible texture.

We’re certain that many of your guests will ask for seconds and perhaps thirds. It is a good idea to make double the amount to ensure that there is enough.

How to Store your Mashed Potatoes?

Store your garlic butter mashed potatoes in the fridge for 3-4 days. This crowd-pleasing dish is a perfect side dish that can take your main meals to the next level.