Mashed Potato

 

 

 

 

 

 

 

A lot of people do not like mashed potato because most of the ones they have tried were gummy, dense, hard, lumpy and plain. That is about to change. This is the perfect mashed potato recipe. The mash is smooth and creamy and infused with herbs. It can serve as a side to your meat or vegetable dishes. This is an adaptation of a recipe by Laura Calder. In this recipe, I will be sharing tips on how to achieve the perfect mashed potato.

INGREDIENTS:

(1) 2 Large Potatoes (About 650 Grams). If possible, choose floury potatoes like King Edward and Russets

(2) 1/2 Cup Milk

(3) 1/4 Cup Butter

(4) 1 Bay leaf

(5) 1 Large Garlic Clove

(6) A Couple of Thyme Sprigs

(7) Salt and Pepper to Taste.

(8) Chives for Garnish

TOOLS:

In order to achieve very smooth mashed potato and ensure that it has no lumps, you need to pass the potato through tiny holes. This can be achieved using a food mill or a potato ricer. Do not use a stand mixer or a food processor, this only leads to dense and gummy mashed potatoes.

 

 

 

 

 

 

 

PROCEDURE:

(1) Place the potatoes in a pot, cover with water and salt liberally. Place the pot on fire, cover, and cook until potatoes are tender. This could take anywhere from 30 to 45 minutes, depending on the size of the potatoes. You will know the potatoes are ready if they slide off a knife when pierced.

Note: Do not peel potatoes. This will make them soggy and you do not want that. The trick to having perfect mashed potato is to ensure that the potato is dry before mashing. Some cooks even place the cooked potatoes in the oven to dry put for some minutes before mashing. This step is however not necessary.

(2) Meanwhile, dice the butter into smaller cubes and set aside. You need it to be at room temperature.

 

 

 

 

 

 

(3) Infuse the milk. In a small sauce pan, place the milk, bay leaf, thyme sprigs and crushed garlic glove. Season with salt and pepper and bring to a boil. As soon as it starts boiling, take the sauce pan off heat and allow the herbs to infuse in the milk while you wait for the potato to cook. Reheat the infused milk if it gets too cold before the potato is ready. A skin might form on top of the milk as it cools. Take this off before you add the milk to the potatoes.

 

 

 

 

 

 

(4) When the potatoes are done, take them out of the water and peel. Try to peel them while they are still hot. A knife would help.

 

 

 

 

 

 

(5) Cut potatoes into chunks and place in your food mill or potato ricer. Put the cubes of butter in a large bowl and rice the hot potato over the butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(6) Next, pour in the infused milk  without the garlic and herbs and mix everything together. That’s it!

 

 

 

 

 

 

Mashed potatoes can be eaten as is or served with meats and vegetables. It can also be served with a warm salad like a Green Bean Salad, Recipe here.

 

 

 

 

 

 

Mashed potato is best eaten warm. To keep it warm after cooking, place the bowl of mashed potato over a pot of hot water and cover.

This mashed potato recipe can be used to make Duchess Potatoes. Recipe here.