Mashed Potatoes Recipe
Hi everyone and welcome back.
Today we’re making mashed potatoes. Youmight think it’s pretty simple to make,
but there are a few tips and tricks that getsit perfectly smooth, creamy and fluffy. So
if you want to learn how to make the bestmashed potato, then lets get started.
The most important thing to making mash isusing the right potatoes. There are three
overall different types of potatoes, waxy,in between, and starchy. Waxy is for stews
and salads, in between is multi purpose, andstarchy is perfect for roasting, frying, and
then of course mashing.
The starch in the potato produces a light,fluffy and smooth mash that absorbs butter
and milk easily. Whereas and waxy potato isdifficult to break up so it won’t get perfectly
smooth and the mash will turn out quite stodgy.
If this is all too much information aboutpotatoes for you, luckily most stores label
the potatoes with which cooking method itis best for. So pick up the roasting kind.
I’m using 3 large sized potatoes for thisrecipe which will be enough to serve 4. As
a rule 1 medium sized potato per person.
Wash the potatoes to remove any dirt on theskin and use a peeler to remove the skin.
You can make mash with the skin still on,but I much prefer the texture if its removed.
Cut the potatoes up into smaller pieces. Youcan just boil the potatoes whole but cutting
them up simply cuts the cooking time down.Make sure the cubes of potatoes are relatively
the same size so they cook evenly and youdon’t end up with some cooked and some raw
in the middle.
I like to give the potatoes a quick rinseand place them into a saucepan. Fill the saucepan
with cold water to cover the potatoes andplace over medium-high heat. It’s really
important that you always cook potatoes fromcold water rather than throwing them in boiling
water like you would with pasta. This givesthe inside of the potatoes more of a chance
to come up to same temperature as the outside,and also a longer time for the starch to soften.
Cook the potatoes until extremely tender,and nearly falling apart. This took about
20 minutes for me, but of course it dependson the size of your potatoes. Drain the water
in a colander and shake to remove as muchwater as possible. Place the cooked potatoes
back into the same saucepan and keep on theheat until there is no longer large amounts
of steam.
Don’t worry if your potatoes are reallystarting to fall apart at the point, this
means they are well cooked and will mash smoothly.
I’m using a potato masher to mash the potatoes,this honestly is all you need but if you do
have one a potato ricer works great too. Beginto mash the potatoes without adding any butter
or milk, just break them all up. This willlook extremely crumbly we just don’t want
any large bits of potato. Season with salt,then start to add room temperature butter.
The recipe will be in the information boxand on my website if you would like the amounts.
Add small amounts of the butter at a time,while continuing to mash. It’s important
that the butter is room temperature as wedon’t want to cool down the potato, as this
will turn the mash extremely gloopy and unappetising. Continue to add the remaining
butter and mash. This recipe does have quitea large amount of butter in it, but honestly
its the only way to get perfect mash potato.
Next is milk. Make sure you have warmed upyour milk, never use cold milk as this will
change the consistency of the potato. I don’tusually use a large amount of milk, it depends
if you like your mash thick or not. Just addsmall amounts at a time until you are happy.
And lastly give it a taste. It should be silkysmooth, creamy and fluffy. Taste for seasoning,
if it needs more add salt, or pepper. Rememberto always taste your food, you’ll be amazed
with how much a pinch of salt can change theflavour.
Spoon the mash into a bowl and smooth downwith a spoon. I’m adding chives as it makes
it look pretty but it really doesn’t needanything else.
I hope you’ve found this video helpful,let me know if you make it. If you haven’t
already take a look at this recipe for a ChocolateSalted Caramel Tart. Thank you for watching
and I’ll see you in my next video. Bye.
Today I'm sharing with you a recipe for how to make perfect mashed potatoes! Even if you already know how to make these, I've got a few tips and tricks that will make it turn out perfectly smooth and fluffy. This is also a great Thanksgiving dinner recipe. So if you would like to learn how to make mashed potatoes then just follow this Mashed Potatoes Recipe. A printable recipe will be linked on my website here http://carinastewart.com/mashed-potatoes/ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT Chef Knife http://amzn.to/20VP8CF Saucepan http://amzn.to/1HNJk7X Colander http://amzn.to/20VPtFy Potato Masher http://amzn.to/1YcuXOy Potato Ricer http://amzn.to/1YcuWKw _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ RECIPE 700-800g | 1.5 lb Starchy Potatoes 100g | 1/2 Cup Butter 60ml | 1/4 Cup Warm Milk Salt + Pepper Clean the potatoes and use a vegetable peeler to remove the skin. Cut the potatoes up into small cubes and place into a saucepan. Fill with cold water and place over medium-high heat to bring to the boil. Boil the potatoes for 20-30 minutes or until very tender and nearly falling apart. Drain the water using a colander and place the potatoes back into the saucepan. Keep on the heat until there is no longer large amounts of steam. Remove from the heat and start to mash the potatoes using a potato masher. Season with salt and pepper and gradually start adding the butter in small amounts. Make sure the butter is at room temperature so it doesn't bring down the temperature of the potatoes. Once all of the butter has been incorporated start to add the warm milk in small amounts until you are happy with the consistency. You may not need to use all of the milk. Check for seasoning and serve. Serves 4 | Calories 322 | Fat 21g | Protein 5g | Carbs 35g | Sugar 28g | Sodium 167mg _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MUSIC Serenity by Audionautix is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - Online NZ Makeup Store http://www.makeup.co.nz/home - Sigma Brushes http://www.sigmabeauty.com/?Click=358506 Use the code FEB2014 for 10% off - iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ FOLLOW ME Twitter - https://twitter.com/carstina Facebook - https://www.facebook.com/carstinaxx Instagram - http://instagram.com/carstina Tumblr - http://carstina.tumblr.com/ Pinterest - http://pinterest.com/carstina/ Email - carstina93@gmail.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Camera & Lighting Setup Video - http://youtu.be/p0SWv3OKVes Camera I use - Canon 600D http://bit.ly/CanonSLR600D Editing - Final Cut Pro _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.