Creamy Mashed Potatoes

The most favorite side dish according to all the rules — you will never get tired of it! Mashed potatoes are traditionally prepared with butter and milk. It goes with any hot dish — meat, fish, poultry, offal. Both children and adults love puree. The main thing is to observe some nuances so that it becomes airy and tasty.
cook time: 1h
Logan Winslow
Creamy Mashed Potatoes

Nutrition Facts (per serving)

104
Calories
4g
Fat
15g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Butter 50 g
Milk 200 ml
Potato 1 kg

Recipe instructions

Step 1

Step 1
How to make mashed potatoes with butter and milk? Prepare your food. Take potatoes that are easily boiled; these are the ones that will make the most delicious mashed potatoes. Milk is suitable for any fat content. Take the choice of oil very seriously — take high-quality, without herbal additives, that complies with GOST.

Step 2

Step 2
Wash the potatoes well under running water with a brush, then peel them. Cut large tubers into several pieces — this will help them cook faster. Place the potatoes in a saucepan and cover with clean cold water. It is better to use filtered or bottled water — it will not have the taste inherent in tap water. The water should completely cover the potatoes. Take a larger pan — the water will boil actively.

Step 3

Step 3
Place the pan with the potatoes to cook over medium heat. Once the water boils, reduce the heat so that it simmers but does not boil out of the pan. Salt the potatoes to taste. Cook it for 20-30 minutes, depending on the variety and size of the pieces. Check readiness with a knife — it will easily pierce the potato.

Step 4

Step 4
Drain all the water from the potatoes. Mash it with a masher. At this stage, it will not be possible to make a homogeneous puree, since there is no liquid in it.

Step 5

Step 5
Place butter in a saucepan and fill it with milk. Heat it to a boil and immediately start pouring it hot into the mashed potatoes. If you pour cold milk into the puree, it will become gray, viscous and tasteless. Be sure to warm it up before adding it. Pour in the milk and butter in small portions, mashing the potatoes well.

Step 6

Step 6
Now the puree will begin to become homogeneous. The more you knead it, the fluffier it will be. I would not recommend beating the puree with a mixer at this stage — it will also become viscous. Adjust the thickness of the puree by adding milk. Boil a little more if necessary. I like medium-thick purees, some prefer thinner ones — choose for yourself.

Step 7

Step 7
Serve the puree immediately after preparation. Bon appetit!

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