Grandma’s Perfect Mashed Potatoes Recipe
Ready to give this technique a try? Here’s how to make the best mashed potatoes ever using milk instead of water:
Ingredients:
- 2 lbs of potatoes (Yukon Gold or Russet potatoes work best)
- 2 cups of whole milk (you can use heavy cream or a mix of cream and milk for extra richness)
- 4 tablespoons of butter
- Salt and pepper to taste
- Optional: Fresh herbs (like chives or parsley) or roasted garlic for extra flavor
Instructions:
- Peel and Chop the Potatoes:
- Peel the potatoes and chop them into evenly sized chunks. This ensures they cook at the same rate.
- Boil in Milk:
- Place the chopped potatoes in a large pot. Add enough milk to just cover the potatoes. You can also add a pinch of salt at this point for flavor.
- Bring the milk to a gentle simmer over medium heat. Be careful not to let it boil over, as milk tends to froth and spill if not watched closely.
- Reduce the heat to low, cover, and let the potatoes cook for about 20-25 minutes, or until they’re fork-tender.
- Drain, but Keep the Milk:
- Once the potatoes are fully cooked, carefully drain them, but reserve the milk you boiled them in. You’ll use this milk when mashing the potatoes for added creaminess.
- Mash the Potatoes:
- Return the drained potatoes to the pot. Mash them with a potato masher or use a potato ricer for extra smoothness.
- Slowly add back the reserved warm milk a little at a time, mashing as you go until you reach your desired consistency.
- Add Butter and Seasonings:
- Stir in the butter and mix until melted. Taste and season with salt and pepper to your liking.
- For extra flavor, consider mixing in roasted garlic, a handful of fresh herbs, or a splash of cream.
- Serve:
- Serve your mashed potatoes hot, topped with a pat of butter or a sprinkle of fresh herbs for garnish.
Tips for Success
- Don’t Overcook the Potatoes: Keep an eye on your potatoes as they cook in milk. You want them soft but not falling apart. Overcooked potatoes can become waterlogged, even when cooked in milk.
- Use Whole Milk or Cream: For the richest mashed potatoes, opt for whole milk or even heavy cream. The higher fat content adds luxurious texture and flavor. You can also mix half milk and half cream for an indulgent side dish.
- Add Extra Butter for Richness: While boiling the potatoes in milk already adds creaminess, don’t skimp on the butter! Butter adds flavor and helps make the potatoes even smoother.
Variations
Looking to take your mashed potatoes to the next level? Here are a few delicious variations you can try:
- Garlic Mashed Potatoes: Add roasted garlic to the milk while the potatoes are boiling for a deep, savory flavor.
- Herb-Infused Potatoes: Simmer fresh rosemary or thyme in the milk with the potatoes, then remove the herbs before mashing. The result is fragrant, flavorful mashed potatoes.
- Cheesy Mashed Potatoes: Stir in shredded cheese (like cheddar or Parmesan) at the end for a gooey, cheesy twist.
The Best Mashed Potatoes Ever
Switching from water to milk when boiling your potatoes is a small change that makes a big difference. The result is rich, creamy, and flavorful mashed potatoes that are miles ahead of the traditional method. Whether you’re making a holiday feast or a weeknight dinner, this technique will have everyone asking for your secret!
So, next time you’re preparing mashed potatoes, give Grandma’s tip a try. Skip the water, grab the milk, and get ready to enjoy the creamiest, tastiest mashed potatoes you’ve ever had!
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