My perfect Mashed potato recipe. Yes, the basic one I follow is making creamy, rich mashed potatoes at home. With a hint of garlic and loaded with butter and milk, this recipe is perfect for making mashed potatoes with Indian potatoes.
This mashed potato recipe is my personal favorite. I often make this creamy, rich potato dish to accompany my roast, grilled vegetables, and other favorite meals. Although I've been blogging on this website for over 14 years, I never thought to share this recipe before. I assumed there were already countless mashed potato recipes available online, so why would anyone need mine? However, I then decided to provide a version using ingredients that are easily accessible in India. Even though the ingredients are quite basic, knowing the perfect combination is crucial to making delicious homemade mashed potatoes, which is what I've done here.
Jump to:
- Tips to make perfect mashed potatoes
- Tips
- Ingredients to make perfect mashed potato
- How to make Mashed Potatoes?
- Serving
- Pairing
- Recipe Variations
- Recipe Card
- Potato-based recipes to try
- Have you tried the Perfect Mashed Potatoes recipe from debjanir rannaghar!
- Here's the Mashed Potatoes Recipe Pin for your pinterest board
Tips to make perfect mashed potatoes
Achieving the perfect mashed potatoes at home can be a delightful culinary endeavor. These tips and techniques can help you recreate the smooth, creamy, and flavorful mashed potatoes.
The type of potatoes you select is crucial for achieving the desired texture and consistency. For the best results, opt for starchy varieties such as Russet or Yukon Gold potatoes if you are making mashed potatoes outside of India. Within India, the prime Chandramukhi variety is an excellent choice, as it is high in starch content. When selecting the potatoes, aim for medium-sized ones. Avoid using small or excessively large potatoes, as they may not cook evenly or result in the perfect mash. Uniformity in size ensures that all the potatoes cook through at the same rate, allowing for a seamless and consistent texture in the final dish.
The method of boiling the potatoes is crucial in achieving the perfect mashed potatoes. Unlike when preparing a curry, where excess water is often used, the water level for boiling potatoes for mashing should be just enough to submerge them. This allows the potatoes to cook thoroughly without becoming waterlogged. After peeling the potatoes, cut them in half to ensure even cooking. Use just enough water to cover the potato pieces, and boil them until a knife can be easily inserted through them. By the time the potatoes are cooked, there should be very little water left in the vessel. Strain the remaining water, as you want to avoid adding excess moisture to the mashed potatoes.
when it comes to mixing cooked potatoes, it's essential to avoid overmixing. Overmixing can lead to a gummy, undesirable texture. Gently mash the potatoes, taking care not to overwork them. The goal is to create a smooth, creamy mash that retains a light and fluffy consistency.
When it comes to making the perfect mashed potatoes, the key is to not overwork the potatoes. Using a sturdy potato masher, gently mash the cooked potatoes, leaving some delightful chunks throughout. These little pockets of texture add an extra layer of interest to the dish.
As for the butter, it's important to use a high-quality, salted variety. The saltiness from the butter helps to enhance the natural flavors of the potatoes, while the creaminess lends a luxurious mouthfeel. Steer clear of watery or low-fat butter, as they simply won't provide the same rich and indulgent result.
Seasoning is crucial when it comes to mashed potatoes. While the salted butter adds a nice baseline of flavor, it's important to focus on additional salt during the mashing process. Taste as you go, and adjust the seasoning accordingly. The perfect mashed potatoes should have a delicate balance of flavors, allowing the inherent sweetness of the potatoes to shine.
For the liquid component, whole milk is an excellent choice. I prefer to use milk straight from a tetra pack, as it tends to have a richer, creamier consistency compared to skimmed milk. The additional fat content from the whole milk helps to create a silky, velvety texture in the final dish.
Tips
Remember, the key to achieving the perfect mashed potatoes is to let your senses guide you. Taste and adjust the seasoning as needed, and don't be afraid to experiment with different techniques and ingredient variations to find your personal favorite.
By following these tips and techniques, you can elevate your homemade mashed potatoes to rival cafe-style masterpieces, whether you're making them in India or elsewhere around the world.
Ingredients to make perfect mashed potato
Here is the list of the items I use while making the basic mashed potatoes at home!
- Potatoes - I use Chandramukhi Potatoes. As I mentioned above, they work best in India.
- Garlic - 2-3 cloves (big) garlic works well for 5 potatoes.
- Milk - I use full-cream milk.
- Butter - I use any brand of regular salted butter such as Amul or Mother Dairy. I generally skip unsalted butter.
- Salt - I prefer to use sea salt. However, you can opt for regular salt too.
- Black Pepper - last but not least. You need a bit of black pepper. For this recipe, I prefer to use freshly ground black pepper for the aroma as well.
How to make Mashed Potatoes?
Prepping the potatoes
Wash and pat dry the potatoes. After that keep a bowl with cold water handy while preparing the potatoes. Then peel the skin (or you can keep the skin on in case you wish some earthy flavor). I generally, peel the skin as it is easier to do so.
Cut and dip the potatoes in the cold water. Here's a quick tip for you. Add some ice cubes and keep the potatoes soaked in ice water for around 2 hours before making the mashed potatoes!
Boiling the Potatoes
I use the same vessel to boil the potatoes. While boiling add the garlic cloves along with 1 tablespoon salt (regular). Keep the water level one inch above the potatoes. Do not flood the vessel with water. Cook the potatoes on high flame for 10 minutes and check with a knife. If the knife can be inserted easily within the potato, then you are done.
Making the Butter and milk mixture
While the potatoes are cooking, combine the butter and milk. In a bowl, take the butter and milk (at room temperature) and melt them together in the microwave. If you're using unsalted butter, add 2 teaspoons of salt while making this mixture. Since I use regular salted butter, I don't add any salt at this stage.
A quick tip
Meanwhile, when the potatoes are done, discard any water left in the vessel. Then reheat the vessel on low flame for a minute or two to help in evaporating any moisture left.
Mash Potatoes
Remove the vessel from heat and using a potato masher, mash the potatoes. Again do not overmix. If you prefer a few chunks keep a few else just mash till the mixture is creamy.
Seasoning
Now add half of the butter and cream mixture and using a spatula lightly fold. Then add the remaining and mix. At this point add freshly ground black pepper and check for the salt as well. If needed add a little of sea salt and lightly fold! Your mashed Potatoes are ready!
Serving
Serve it warm. I am sharing a list of dishes below that go well with mashed potatoes.
Pairing
These are my favorite dishes to serve with mashed potatoes:
Recipe Variations
Cheesy Mashed Potatoes
You can add some cream cheese to the buttermilk mixture and also add some cheddar cheese while mashing the potatoes for the cheesy variety.
Bacon Mashed Potatoes
Bacon is probably the perfect thing to mix with your mashed potatoes unless you want it strictly vegetarian. If not mix some bacon and enjoy the goodness.
Vegan Mashed Potatoes
Substitute milk with almond milk or coconut milk and normal butter with vegan butter and make your vegan mashed potatoes.
Recipe Card
Mashed Potatoes Recipe | Best Creamy Mashed Potato
Equipment
- 1 potato masher
- 1 Knife
- 1 Chopping Board
- 1 Vessel to boil potatoes
- 1 Bowl to melt butter
- 1 Serving Bowl
Ingredients
- 900 g Potatoes Chandramukhi variety or Yukon Gold
- 3 cloves garlic
- 250 ml full cream milk 1 cup
- 3 tablespoons butter salted
- 1 teaspoon seasalt
- 2 teaspoon salt to boil the potatoes
- 3 cups Water
Instructions
- Wash and pat dry the potatoes.
- Peel the skin and then cut those into halves.
- Keep the potatoes soaked in ice water for 2 hours.
- I use the same vessel to boil the potatoes.
- Take the potatoes with ice water and add 2 tablespoons salt and the garlic cloves.
- Keep the water level one inch up the potatoes.
- Now keep the flame high and boil potatoes for 10-12 minutes depending upon the softness of the potatoes after 10 minutes.
- If you can insert a knife easily, potatoes are done.
- Switch the flame off and discard the remaining water.
- Now again put the vessel on flame and cook for a minute or two to evaporate the moisture and switch the flame off.
- While the potatoes are boiling make the butter and milk mixture but take both in a bowl and melt at room temperature.
- As I use salted butter, I do not add any salt at this stage. If you are using unsalted butter, add at least 1 teaspoon of sea salt at this stage. Adjust in later steps.
- Now mash the potatoes along with the garlic using a potato masher.
- Add half of the butter and milk mixture and lightly fold using a spatula add the remaining mix and fold it.
- Adjust salt and freshly ground pepper and mix it.
- Mashed Potatoes are ready to serve.
Notes
- For the best mashed potatoes, opt for high-starch varieties like Russet or Yukon Gold if you're outside India. Within India, the Chandramukhi variety works well due to its high starch content.
- The boiling process is crucial - the water level should only be enough to submerge the potatoes, unlike when making a curry where more water is used.
- To achieve the perfect mashed potatoes, gently mash the cooked potatoes using a sturdy masher, leaving some delightful chunks.
- Avoid overmixing, as that can result in a gummy, undesirable texture.
Nutrition
Potato-based recipes to try
- Jhuri Aloo Bhaja
- Natun Aloor Dum | Bengali Niramish Aloor Dum | Dum Aloo Recipe
- Nepali Aloo Dum | Darjeeling Style Aloo Dum
- Aloo Fulkopi diye Macher Jhol
Have you tried the Perfect Mashed Potatoes recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Mashed Potatoes Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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