Creamy mashed potatoes require the right potatoes, preparation, and mashing. Yukon Gold potatoes are optimal, and should be peeled before cooking. Boil in salted water, drain, and dry before mashing with heated milk or cream and butter. Salt and pepper to taste.
Creamy mashed potatoes usually taste buttery and have a smooth texture. The basic ingredients in such a recipe generally include potatoes, salt, pepper, butter and milk or cream. Making creamy mashed potatoes requires using the right kind of potatoes, preparing the potatoes correctly, and mashing the potatoes well to remove lumps.
Many different types of potatoes can be used to make this dish, but many people believe that the optimal type for creamy mashed potatoes is the Yukon Gold potato. This variety has starch and moisture content which gives it a moist, buttery flavor after cooking. When using Yukon Gold potatoes to make mashed potatoes, the skins should be removed before cooking to prevent the dish from having a gritty texture. Fresh potatoes, with no green spots or sprouts, will produce the best taste.
Before boiling, the potatoes should be cut into mostly uniform medium-sized cubes to ensure even cooking. The water used to boil the potatoes must be slightly salted and at room temperature. Boiling water with the potatoes already in the pot produces the best cooking results. The potatoes will be cooked through when they are tender and can be pierced with a fork. Undercooked potatoes don’t mash well, and overcooked potatoes are likely starchy and mushy.
After cooking, remove as much moisture as possible from the diced vegetables. A strainer or colander can be used for this and the liquid can be drained away. The potatoes must be returned to the pot and left to stand for a few minutes until they have dried out a little. Potatoes that have been allowed to dry this way usually produce creamy mashed potatoes when combined with the other ingredients in a mashed potato recipe.
Most basic creamy mashed potato recipes call for milk or cream. The milk used should be at least 2% fat, but the heavy cream will give the mashed potatoes a richer flavor. For a variation of the basic recipe, softened sour cream or cream cheese can be used in place of the milk or cream.
Cooked potatoes should be mashed while still hot. For best results, the milk or cream and butter should also be heated before adding to the potatoes. Potatoes can be mashed using an electric utensil or mixer. If using a potato masher, it’s important to mash thoroughly to remove all lumps. Using an electric mixer on low speed will quickly turn the potatoes to a smooth texture. Milk or cream should be added slowly to make creamy mashed potatoes, bearing in mind that too much will result in a soupy finished dish. Salt and pepper can be added to taste at the end and stirred quickly before serving.
Protect your devices with Threat Protection by NordVPN
