Hello recipe surfers! At Paulina Cocina we love the potato, the most famous tuber, without a doubt, and today we bring you a recipe that is a classic of classics: mashed potatoes. If there is a perfect garnish for a lot of dishes, it is a nice creamy mashed potatoes. Easy to make, versatile, yielding, tasty, what more could we ask for from this wonder?
In this note we are going to know all the details about how to make mashed potatoesthe choice of potatoes, the importance of the careful cooking process and the addition of butter and milk to achieve the perfect texture and flavor.
About the mashed potatoes
Mashed potatoes are an exquisite side dish made from potatoes., which transports us to the warmth of home and the comforting flavors of childhood. Having a mild flavor and creamy texture, it is an accompaniment that adapts to a wide variety of dishes, from baked meat, to Milanese or chicken cordon bleu. The combinations can be endless.
History and origin of mashed potatoes
Mashed potatoes, also known as mashed potatoes in English, has its roots in European cuisine, specifically Ireland and France. It is said that the Irish were the first to popularize this recipe in the 18th century.
Potatoes, a crop brought from America that was basic to Ireland’s survival, were cooked and mixed with lard and milk creating an economical and comforting dish.
Any recipe with potatoes and, of course, mashed potatoes became a fundamental element of the Irish diet, one of the best-known recipes being champ (Irish mashed potatoes), a very fragrant puree, thanks to the addition of onion. green (scallion).
In France, this puree was perfected and considered a delicacy in haute cuisine. It was the potato chef Antoine-Augustin Parmentier who popularized it at the French court in the 18th century, contributing to its spread throughout Europe.
One of the most popular French-style puree recipes is aligot, which stands out for the touch of melted cheese inside.
How to make creamy mashed potatoes
The key to creamy mashed potatoes lies in choosing the right potatoes and the cooking process.
To achieve the desired texture, it is essential to select potatoes with a high level of starch, such as russet or yukon gold varieties. These potatoes break down easily during cooking, making it easy to obtain a smooth, creamy mash.
The cooking process is equally important. The potatoes are cooked in cold salted water until tender. Afterwards, they are drained and mashed or passed through a masher, and then ingredients such as butter, milk and seasonings are added to give it creaminess and flavor.
The mashed potato, with or without peel?
The decision to cook potatoes with or without peel is a topic that generates debate in the kitchen. While both options are valid, cooking potatoes without the skin is usually the preferred choice for a mashed potatoes classic. This is because the peel can add an unwanted texture to the puree.
- However, leaving the peel on can provide additional flavor, less possibility of liquid inside, and also better preserves its nutritional properties.
In this case it is important to wash them well (even brush them) to remove any dirt. Once cooked, they are easily peeled (taking care not to burn).
Butter: The secret to creamy mashed potatoes
One of the star ingredients in the preparation of a creamy puree It is the butter, which provides an incomparable flavor and a soft, silky texture to the puree. When adding it, it is important that it is cold so that it dissolves evenly with the heat of the potatoes.
Butter and milk are the perfect combo to achieve a creamy mashed potatoes and silky, always taking care that the potatoes are well crushed to avoid lumps.
You can also customize the mashed potatoes With butter adding fresh herbs, such as parsley, scallion, chives, or cilantro, or even a touch of roasted garlic, for a smoky flavor.
6 tips to prepare the perfect mashed potatoes
- Use a pressuré or a pisopapas to achieve a smooth texture without lumps.
- Heat the milk before adding to the puree to avoid cooling the potatoes.
- Do not use a blender or processor of food, as it can make the potatoes chewy.
- A touch of nutmeg It adds a special touch of flavor to the puree.
- Can be replaced a little milk per cream, for a more consistent puree.
- Seasonings such as paprika or curry They give a different and new flavor to the classic puree.
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Creamy Mashed Potatoes Recipe
Yield: 4 portions
Preparation time: 30 minutes
- 4 potatoes (russet or Yukon Gold), peeled and cut into pieces
- 1/2 cup hot milk
- 4 tablespoons cold butter (butter)
- Nutmeg: a pinch
- Salt and pepper to taste
- Ciboulette (chives) or parsley to decorate
How to make creamy mashed potatoes in 3 steps
- Place the potatoes in a pot with cold water and salt, and cook until tender, approximately 15-20 minutes. Drain and mash the potatoes with a potato masher or masher.
- Add the cold butter, cut into cubes, and integrate. Gradually add the hot milk to the potatoes and mix until you obtain a smooth and creamy texture. If necessary you can add more milk.
- Season with salt, pepper and nutmeg. Garnish with chives or chopped parsley when serving.