To prepare a delicious mashed potato, the first steps are essential. We start by carefully peeling the potatoes, ensuring that we remove all impurities from their surface. After peeling, we wash the potatoes under a stream of cold water to remove any residues. We cut the potatoes into evenly sized cubes so that they cook uniformly. Then, we place them in a large pot, covering them with cold water. It is important to add salt to the water, as this will help enhance the flavor of the potatoes. Some prefer to add salt at the end, but I recommend including it from the beginning.
We bring the water to a boil over low heat and let the potatoes simmer until they become soft. We check the consistency of the potatoes by inserting a fork into them; if it goes in easily, they are ready. Once the potatoes are cooked, we carefully drain them so as not to burn ourselves. Here comes the fun part: we mash the potatoes using a potato masher or even a fork. If you have a mixer, you can use that too, but be careful not to turn them into a too-fine puree, as texture is important.
After mashing the potatoes, we add the butter cut into small slices so that it melts faster, and the slightly warmed milk. We mix well, using either a mixer or a wooden spoon, until we achieve a smooth consistency. If you didn't add salt while boiling, now is the perfect time to add it, adjusting the taste to your preference. To add extra flavor, you can include crushed garlic or chopped dill, thus adding a touch of originality to this classic dish.
If you feel the need for a warm soup before enjoying the mash, don’t throw away the water in which the potatoes boiled. This can be the perfect base for a quick soup! You can add semolina or noodles, along with a bit of milk or cream and chopped parsley. This simple recipe, which my grandmother called "poor soup," is a delicious and comforting option. Additionally, I enriched the water with a bit of broth and boiled pasta in it, and the result was an amazing tomato soup, garnished with fresh parsley and a few drops of whipped cream. A treat that will delight your taste buds and bring a smile to your face!
We bring the water to a boil over low heat and let the potatoes simmer until they become soft. We check the consistency of the potatoes by inserting a fork into them; if it goes in easily, they are ready. Once the potatoes are cooked, we carefully drain them so as not to burn ourselves. Here comes the fun part: we mash the potatoes using a potato masher or even a fork. If you have a mixer, you can use that too, but be careful not to turn them into a too-fine puree, as texture is important.
After mashing the potatoes, we add the butter cut into small slices so that it melts faster, and the slightly warmed milk. We mix well, using either a mixer or a wooden spoon, until we achieve a smooth consistency. If you didn't add salt while boiling, now is the perfect time to add it, adjusting the taste to your preference. To add extra flavor, you can include crushed garlic or chopped dill, thus adding a touch of originality to this classic dish.
If you feel the need for a warm soup before enjoying the mash, don’t throw away the water in which the potatoes boiled. This can be the perfect base for a quick soup! You can add semolina or noodles, along with a bit of milk or cream and chopped parsley. This simple recipe, which my grandmother called "poor soup," is a delicious and comforting option. Additionally, I enriched the water with a bit of broth and boiled pasta in it, and the result was an amazing tomato soup, garnished with fresh parsley and a few drops of whipped cream. A treat that will delight your taste buds and bring a smile to your face!
Ingredients
4-5 medium-sized potatoes, 50 g butter (I put more), salt to taste, approximately 75 ml milk