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Cooking Time
1 h.
Serves
4
Difficulty
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About This Recipe
White and fluffy, tender and airy mashed potatoes with milk and butter are simply impossible not to love. Yes, it's caloric, yes, it's a bit fatty, but it's incredibly delicious! But there's a caveat: it's not always magically tasty for everyone. Gray, lumpy, gooey—that's also mashed potatoes if they are made with clumsy hands and the "wrong" potatoes. Yes, quality butter and milk are important, but they are powerless if the potatoes are subpar. So, for mashed potatoes, you need to use only crumbly, starchy varieties of potatoes, the ones labeled as "for boiling" by sellers. Young potatoes are categorically unsuitable for mashed potatoes—they have little starch, and the mash will turn out lumpy. So don't give in to temptation and choose the "old" potatoes—good quality old potatoes. And follow our recipe!
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Ingredients List
Total ingredients: 4
Serves:
Potato - 600 g
Butter for greasing finished flatbreads - 60 g
Milk - 130 ml
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
57г
🍚
Carbohydrates
103г
🥩
Protein
17г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Before you start peeling the potatoes, rinse them thoroughly to ensure that no soil particles remain. Cut off the skin, remove all eyes and dark spots - the potatoes must be absolutely clean.
Step 2
Cut the potatoes into medium-sized pieces, place in a saucepan, add clean filtered water so that it covers the potatoes entirely, bring to a boil, add salt, cover and cook for about half an hour over low heat.
Step 3
When the potatoes are ready, drain the water from the pan and put it back on low heat for about a minute - you want all the remaining liquid to boil away. At the same time, heat the milk to approximately 80–90ºС. You can do this in the microwave.
Step 4
Without removing the potatoes from the minimum heat, mash them thoroughly with a potato masher and add cold butter, cut into pieces. Continue to actively knead the puree with butter.
Step 5
Pour hot milk in portions, continuing to work with the masher. An important detail: if you pour in cold mashed potatoes, they will take on a grayish tint. Add milk until the puree reaches the desired consistency. Salt the puree to taste, if required.
Step 6
The puree is ready, but if you think it is not smooth and fluffy enough, use a mixer. Don't even think about using a blender: you'll end up with paste instead of puree. Some people advise rubbing the puree through a sieve, but this is already a thing of the past. So a mixer on low speed is what you need.
Enjoy your meal!
Follow the instructions step by step