Mashed Potatoes Recipe | Best Creamy Mashed Potato
These homemade mashed potatoes are deliciously rich and smooth, packed with wonderful taste, simple to prepare, and a beloved dish among many. Please refer to the notes above for suggestions and possible ways to modify the recipe. Additionally, you can choose to make a smaller portion by halving the quantities. This recipe is designed with ingredients commonly found in India.
Servings 4 Servings
Calories 335kcal
Cost Rs 200
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
Serving: 150g | Calories: 335kcal | Carbohydrates: 58.8g | Protein: 6.4g | Fat: 9g | Saturated Fat: 5.6g | Cholesterol: 23mg | Sodium: 19580mg | Potassium: 1527mg | Fiber: 9g | Sugar: 4.3g | Calcium: 50mg | Iron: 2mg
