A basic mashed potato recipe is just made with potatoes, milk, butter, salt and pepper. The potatoes are cooked till tender. The cooked potatoes are then strained and mashed. Warm milk, butter, salt and pepper are added to the mashed potatoes. You can build upon this basic recipe by adding various herbs, greens, seasonings and spices.
- Peel the potatoes and quartered
- Crush fresh black pepper
- Chopped garlic (optional) I prefer to add garlic as it gives a pungent flavor to the mash potatoes which i like the most but the authentic mash potatoes doesn’t contains garlic.
Ingredients for Mashed Potato-
- 2 pounds baking potatoes, peeled and quartered
- 2 tablespoons butter
- 1 cup milk
- Salt and pepper to taste
- Garlic chopped
Directions for Mashed Potato-
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Add minced or chopped garlic in the mixture of butter and milk.Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Variation in mashed potato-
Sour Cream and Onion: Use sour cream in place of the half-and-half and mix in 1 bunch of chopped scallions. Add a splash of milk to adjust the consistency, if needed.
Brown Butter-Rosemary: In a small saucepan over medium-low, cook 1/2 cup (1 stick) unsalted butter until the milk solids on the bottom of the pan turn light brown and smell fragrant, 5 to 6 minutes. They will continue to cook a little longer, so be careful not to burn them. Stir into the potatoes in place of the room temperature butter and add 2 tablespoons finely minced fresh rosemary.
Blue Walnut: Stir in 1/2 cup crumbled blue cheese, 3/4 cup chopped toasted walnuts and the zest of 1/2 lemon.
Deviled: Stir in 1/2 teaspoon cayenne pepper, 2 tablespoons Dijon or spicy mustard, 1/4 cup prepared horseradish and 1/4 cup chopped fresh chives.
Hunters: Stir in 1/2 cup crumbled cooked bacon, 1 cup crumbled cooked sausage and 1/2 cup finely chopped salami.
Dirty: Slice the top off 2 heads of garlic, just so the tips of the cloves show under the papery skins. Drizzle with olive oil and wrap loosely in foil. Roast in the oven at 350 F for 45 minutes, or until very tender. Meanwhile, thinly slice and sauté 2 large yellow onions in a little butter over medium heat until well browned, about 20 minutes. Squeeze the garlic cloves out of the skins and mash with a fork. Stir into the potatoes, along with the caramelized onions, and a hefty dose of ground black pepper.
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Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.