Mashed potatoes is a classic and delicious side dish in Western food that you can make at home in a very simple way. A basic mashed potato dish requires only potatoes, butter, whipped cream, salt and black pepper. If you want to make a "deluxe" mashed potato, add sour cream, fresh herbs, cheese, or garlic cloves.
<h1 class="pgc-h-arrow-right" > classic mashed potatoes</h1>
5 medium-sized light potatoes or Yukon potatoes.
55 g butter, bring to room temperature
120 to 180 ml whipped cream or half cream.
Salt and black pepper to taste
Serves 6
<h1 class="pgc-h-arrow-right" > method 1 Cooking classic mashed potatoes</h1>
1. Peel off the potatoes, wash them with cold water and prepare to cook them in the pot. Use a fruit and vegetable peeler or fruit knife to peel off all 5 potatoes. Next, wash the peeled potatoes in cold water and wash away the sediment.
If you don't want to peel it, it's okay, but brush the dirt off the crevices.
Mashed potatoes made with bare potatoes or Yukon potatoes have the fluffiest taste. Mashed potatoes made from red-skinned potatoes and fry potatoes have a more solid texture but take longer to prepare because these varieties of potatoes are much smaller than the first two.
2. Cut the potatoes into small cubes with a side length of 2.5 cm so that they are heated evenly. Place the potatoes on a clean cutting board and cut into small squares of the same size. Cut the potatoes into four equal portions, then cut each portion into 4 to 6 small pieces of the same size. Place the potato chunks in a pan prepared beforehand.
If you're in a hurry, the potatoes can be cooked in half, but it takes longer for you to cook the potatoes thoroughly and mash them.
3. Cook the potatoes for 15 to 20 minutes, or cook until the fork makes it easy to pass through the potato pieces. Place the potatoes in a large pot and add enough water to submerge. Cover the pot and start simmering until you can easily poke through the potatoes with a fork. Be careful when testing whether the potatoes are cooked. Because you need to grasp the handle of the pot, it is best to wear special gloves for the oven. Also be careful not to get burned by steam.
If there is foam gathering on the surface of the water, you need to fish out the foam with a large spoon from time to time.
If you don't want to boil them in the water, you can also heat the potatoes in the microwave. Place the peeled and diced potatoes in a microwave-specific bowl, cover and heat for 3 to 4 minutes. When the time comes, poke the potato with a fork. If it is soft, it means that the potatoes are cooked. If it's still hard, keep adding 3 minutes.
4. Pour out the water from the pot and mix the potatoes with the butter. After pouring the water from the pot, leave the potatoes in the pot and add 55 grams of butter directly. Room-temperature butter mixes better with potatoes than refrigerated butter. However, the heat of potatoes can also melt the butter quickly, so it doesn't matter if you forget to soften the butter in advance.
If possible, leave the potatoes in a pot where the water has been poured out, cover and let stand for 10 minutes. Add sour cream and butter after 10 minutes – this way the mashed potatoes will taste slightly drier and the texture will be fluffier.
5. Press the potato pieces into a puree with a uniform texture. Press the potatoes with a potato slusher while adding sour cream and butter. Keep pressing until the potatoes turn into a large ball of puree with no obvious crumbs in it.
You can also use an electric blender to break potato cubes and mix other ingredients. A large metal spoon with holes can also be used to press mashed potatoes.
6. When the mashed potatoes are fine, add whipped cream, salt and black pepper. Add 120 to 160 ml of whipped cream or semi-fatty cream to the mashed potatoes, adding 60 ml at a time. As you add, stir the mashed potatoes manually or with an electric motor, and from time to time test whether the consistency of the mashed potatoes meets your requirements. Plus, you'll add 4 grams of salt and a pinch of black pepper to taste the flavor, not enough.
Do not whip the mashed potatoes for too long, otherwise the taste will become thick, sticky and not fluffy. It is enough to whip with an electric stirrer for 30 seconds.
7. Enjoy the mashed potatoes while hot, then refrigerate the inexhaustible ones. The mashed potatoes are ready within two hours, and if there is any leftovers, they are packed in a sealed plastic box and refrigerated. The refrigeration period is 3 to 5 days. It is recommended that you put a label on the crisper box and write the date of the mashed potatoes, so that when you want to eat it, you will know if the mashed potatoes have deteriorated.
Methods of heating the mashed potatoes involve heating for 20 to 30 minutes in an oven at 180°C, or in the microwave for 2 to 3 minutes. Add 30 to 45 ml of whipped cream to the hot mashed potatoes to keep the mashed potatoes fragrant and creamy.
<h1 class="pgc-h-arrow-right" > tips</h1>
Be sure to use the freshest potatoes to make mashed potatoes. Do not buy potatoes with a blue, sprouted, and soft part