How to Make Mashed Potatoes Step by Step with Milk

How to Make Mashed Potatoes

Mashed potatoes are a classic, as old as dinner tables. A creamy, buttery, and a favorite at holiday feasts, this side dish pairs well with roast chicken, grilled steaks, and many more meals. This rich, comforting dish can be made using just a few simple items—potatoes, milk, and butter—so you’ll have an easy way to up the tasty factor of any meal. In this complete guide on making mashed potatoes with milk, we’ll show you the step by step method for the perfect texture mashing with your milk, plus the tips to keep your potatoes perfect whilst uncovering the benefits of each ingredient.

Why Mashed Potatoes Are a Comfort Food Staple

Mashed potatoes have something deeply comforting about them. As a universal favorite, there is something so soft and smooth, with buttery and salty flavors that you cannot beat. But it’s simple enough for a weeknight dinner, and elegant enough for a holiday spread. Mashed potatoes are very versatile, you can custom them according to the person’s palate – rich and creamy, fluffy and light.

In addition, mashed potatoes have some nutrition. The carbohydrates in potatoes are an excellent source of energy, and they also contribute to your daily dose of vitamin C, B6, and potassium. If you add milk, not just is the texture improved, but milk adds calcium, vitamin D and protein to the nutritional content of the mashed potatoes.

Ingredients You’ll Need

To make perfect mashed potatoes with milk, you need just a few basic ingredients:

4 lb. Yukon Gold or Russet potatoes (LARGE size)
(According to desired consistency; adjust accordingly) 1/2 cup whole milk
4 tablespoons unsalted butter
Salt to taste
Black pepper to taste
Optional: Additional flavor with garlic, sour cream, cream cheese or cheddar cheese

Pro Tip: Pouring Yukon Gold potatoes into creamy mashed potatoes, or Russet potatoes, if you want fluffier, airier texture. And you can even mix two kinds for the best of both worlds.

Step-by-Step Recipe for Mashed Potatoes with Milk

Step 1: Choosing and Preparing the Potatoes

The first thing to decide before making mashed potatoes is what kind of potato to use. Yukon Gold and Russet potatoes are already mentioned as great choices. If you’re after that ultra creamy texture you know and love, then go for Yukon Gold. Russet potatoes are your best bet if you’d rather have a more fluffy consistency.

To remove any dirt, wash the potatoes thoroughly.
If you like the potatoes to be more rustic, then peel the potatoes using a vegetable peeler and then leave the skins on, otherwise you can peel them.
Chop the potatoes into similar sized bits (2 inches). This ensures they cook evenly.

Pro Tip: If you leave the skin on, especially if you’re using Yukon Gold potatoes, then you’ll get more of the texture and fiber from the skin when mashing the potatoes.

Step 2: Boiling the Potatoes

Put the chopped potatoes in a large pot along with cold water. This helps keep the potatoes from getting mushy on the outside before the inside is fully cooked, as you add them to cold water. To improve the flavor, toss in a generous pinch of salt to the water.

Medium–high heat boil of about 148Â°F: the temp at which the water begins to boil.
Bring to a boil (add salt if desired), then lower the heat to a simmer and cook 15-20 minutes, or until potatoes can be pierced with a fork.

Pro Tip: Don’t rush the boiling process. Medium heat cooking the potatoes means yielding soft potatoes— without being waterlogged — all at the same time.

Step 3: Draining and Drying the Potatoes

Drain the potatoes in a colander once they’ve cooked through. The best way to stop the potato mash from getting watery is to let it sit in the colander for a few minutes for any excess moisture to evaporate. Not only can you return the potatoes to the hot pot and put them back on the flames and cook them for a couple of minutes on low heat to remove any excess moisture, you can also drain some of the potatoes in slices and fry them till crisp in a little butter or bacon fat.

Step 4: Mashing the Potatoes

The magic happens when you mash the potatoes. How about a traditional potato masher, a potato ricer, or even an electric hand mixer, whichever is to your taste.

To make use of fluffy mashed potatoes, use a potato masher and crush your potatoes till smooth.
If you want the most ultra-creamy mashed potatoes possible, you’ll want to break the potatoes apart with a potato ricer, so they break down into even pieces.
Don’t over mash, as that lets out too much starch and results in a gluey texture.

Pro Tip: The potatoes need to be smashed, not mashed, so never put them into a blender or food processor as they’ll get overworked and turn to glue.

Step 5: Heating the Milk and Butter

Heat the milk and butter together in a small saucepan over low heat until butter is fully melted, then while mashing the potatoes. It helps the potatoes absorb the liquid easier into a smoother, creamier texture using this. However, cold milk will cool the potatoes too quickly and make them dense.

Melt the butter in a small pan, over low heat.
Pour in milk, gradually, and heat until just below boiling.

Pro Tip: Garlic, rosemary or thyme you can add to it and make it even more flavorful.

Step 6: Combining the Ingredients

By now, the potatoes have been mashed and the milk butter mixture has been brought to a simmer so we have everything ready to combine them.

Add the warm milk and butter mixture, gradually, stir and continue gently stirring to combine.
Then add the milk in small increments so that the consistency will be the one you want, for some mashed potatoes like them thick and creamy, for others it should be light and fluffy.
Add salt and black pepper to your taste.

Pro Tip: At the end you can stir in a spoonful of sour cream or cream cheese to get a tangy twist. It works in the mashed potatoes and adds richness and tang.

Step 7: Serve and Garnish

Now you are ready to serve your mashed potatoes by adding the milk. Garnish with chopped fresh herbs such as parsley, chives or thyme for an extra burst of flavor. And if you want a bit extra rich, you can sprinkle some grated cheese on top or add a bit of butter.

Variations and Flavor Enhancements

There’s something so wonderful about how mashed potatoes are so customizable. Below are a few ways to take your mashed potatoes to the next level:

Garlic Mashed Potatoes: Mash some cloves of garlic and some roast them (and mix into the potatoes) for savories flavor. Two teaspoons of garlic powder can also be added to the milk for milder flavor.
Cheesy Mashed Potatoes: Add a cheesy twist by stirring shredded cheddar, Parmesan or Gouda cheese in. Cook the potatoes until they’re hot, then add the cheese to melt evenly.
Herb-Infused Mashed Potatoes: If you want an herby flavor, while the milk is warm add cooks finally chopped fresh herbs – rosemary, thyme, or parsley. It will give the mashed potatoes earthy, aromatic flavor.

Tips for Making the Best Mashed Potatoes

Use the right potatoes: Starch content in Yukon Gold or Russet potatoes seems to help create smooth and creamy texture.
Warm the milk and butter: To cool the potatoes down a bit you can add cold milk and end up with a less creamy texture. Milk and butter should always be warmed before mixing.
Avoid over-mixing: If you over-mash (or even over mix) the potatoes, you break down the starch too much and that results in a gluey texture.
Add flavor early: Boil the potatoes in some seasoned water, and add aromatics such as garlic or herbs whenever you’re cooking the potatoes to add more flavor.

Nutritional Benefits of Mashed Potatoes

Mashed potatoes are not only delicious but also offer several nutritional benefits:

Potatoes: Complex carbohydrates in the form of potatoes are great energy providers. But they’re also a good source of vitamin C, potassium and fiber.
Milk: Stirring in milk gives the potatoes creaminess and helps with the taste. It is also high in calcium, vitamin D and protein.
Butter: I think butter offers richness and flavor but it is also a source of vital fats needed for the absorption of fat-soluble vitamins.

Frequently Asked Questions

Can I make mashed potatoes ahead of time?

Mashed potatoes can be made up a day in advance, yes. Reheat them gently with some milk or butter, over low heat, to help keep them creamy, then store them in an airtight container in the refrigerator.

What kind of milk can I use?

Whole milk, 2%, or even plant-based milk like almond or oat is all acceptable. But make sure to stick with unflavored, unsweetened plant-based milk so that it doesn’t give the drink an odd flavor.

How do I avoid lumpy mashed potatoes?

Be sure the potatoes are very well cooked and well mashed. A ricer or potato masher will make the potato mixture smoother, while not over mashing will prevent lumps in it.

Final thoughts

Classic mashed potatoes with milk are a dish can be learnt quickly and easily with just a few steps. if you pick the right variety of potatoes, warm the milk and butter and then mix gently, creamy, delicious 4o.

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