Friday 18 November 2011


How to Make Mashed Potatoes?

Recipe adapted from Make and Takes

Serves 4-6

Preparation & Cooking Time: 30 minutes

- 1 kg (approx. 2 lbs. or 5 large) Russet or Yukon Gold potatoes, peeled and cut into quarters
- 2 cups skimmed milk
- 1/2 tsp sea salt
- 1 TBS olive oil or butter
- a little chopped parsley or chives (optional)

1. Add the potatoes in a large, heavy-bottomed pan.

2. Add milk just enough to barely cover the potatoes.

3. Simmer under low heat uncovered for 15 minutes or until potatoes are tender (a knife goes through with little resistance), stirring occasionally to make sure that the milk does not scorch on the bottom. Note: Do not over or undercook the potatoes.

4. Add salt and mix well.

5. Drain off and reserve the milk.

6. Mash the potatoes with a fork, masher or whisk.

7. Add the reserved milk a little at a time until they reached the desired consistency. (If you make the potatoes ahead of time, save some extra reserved milk to add before serving if they are too dry.)

8. Top with pats of butter and sprinkle with chopped parsley.

Additional Information:
My mother used to make mashed potatoes by cooking potatoes in water, but I always wondered how those from the restaurants tasted so good. I simply thought that they are made of ready-made potatoe flour, and not real potatoes. So I am really pleased to find this recipe.

Milk + potatoes = creamy mashed potatoes

The trick to making tasty mashed potatoes is to simmer them in milk. The original recipe calls for whole milk, but I find that simply cooking it with skimmed milk is creamy enough for us. You can also add 1 cup of the whole milk with 1 cup of cream, but it will not be as healthy. I found the original recipe too salty, thus next time I will add less salt. The recipe above is adjusted for less salt.

This dish is also very suited to bigger babies or smaller toddlers.

I am sorry I forgot to take picture of the finished product.



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