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- Buttery Mashed Potatoes
Buttery Mashed Potatoes
Ingredients
Step by step process
Prep and boil the potatoes
- 1
Mashed potatoes turn out best with floury potatoes. Peel them first and cut them into evenly sized cubes so they cook through evenly.
- 2
Put the potatoes in a pot and cover them with cold water so they are submerged. Add salt, bring to a boil and cook for 18 to 20 minutes, until they are easily pierced with a fork.
- 3
Drain the soft potatoes in a colander. Let them steam off for 2 minutes so they lose excess water and the mixture is not runny.
Creamy finish
- 4
Return the hot potatoes to the pot. Mash or press them thoroughly into a completely smooth, lump-free mixture.
TIP:Serve the warm mashed potatoes. Gradually incorporate the fat (oil or butter) and gently whisk to a creamy texture. Do not whisk too much to avoid lumps. For extra smoothness, pass the potatoes through a fine sieve.
- 5
Add the butter and stir it into the hot mixture until it melts completely and the mash softens.
- 6
Gradually pour in the warm milk and whisk until the mixture turns creamy and fluffy. Finish with a pinch of grated nutmeg.
TIP:Heat milk or cream slowly over low heat, keeping it just below the boiling point. As soon as steam and tiny bubbles appear around the edges, lower the heat or remove it from the stove. It will stay smooth and won’t scorch.
More tips:
For extra-smooth mash, press the potatoes through a ricer instead of mashing.
Add the milk and butter warm so the mash stays fluffy and does not turn gluey.
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Topic: Czech Cuisine
