Perfect Creamy Mashed Potatoes
Classic side dish with impeccable technique: perfectly cooked potatoes, emulsified with butter and milk for a creamy texture and pure flavor.
Time: 60 min · Servings: 4 · Calories: 206 kcal
Ingredients
- 500 g potato
- 100 ml milk
- 50 g butter
- 6 to taste salt
- 2 to taste black pepper
Method
- Choose suitable potato varieties such as Yukon Gold, Russet, Rat, Kennebec, or Monalisa. Wash them well.
- Cook them whole and unpeeled in plenty of salted water for approximately 45 minutes. Check doneness by piercing with a fork.
- Let them cool slightly, then carefully remove the skins.
- Mash the potatoes manually with a fork or potato masher until smooth, avoiding lumps. Do not use blenders or food processors, as this can release excess starch.
- Heat the milk. In a saucepan, combine the mashed potatoes, hot milk, butter, salt, and black pepper.
- Stir constantly over low heat to emulsify the butter and make the purée creamy, without sticking to the bottom.
- If you prefer a smoother finish, pass it through a sieve or strainer. Let it come back to a gentle boil.
- Serve the purée warm as a side dish. You can leave it rustic with some small lumps or smooth, as you prefer.
Categories: All recipes
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