Hello Everyone! Another simple recipe for you that has already probably come up in a few recipes as an accompaniment to a main dish, but I thought that I’d separate the recipe from a post I did two days ago. I love mashed potatoes. I still even remember the time I “made” them – a cringe-worthy experience I must say! I was THAT inexperienced that I “made” mashed potatoes by simply buying those pre-packed ones where you would just add water and violà! Can’t believe I did that for a year.
And you may think that mashed potatoes are simple and easy to make? Well somehow I still managed to stuff them up one time – it had a glue-like texture to it… It was just awful in texture but at least the taste was somewhat still there. I seriously had NO idea how that happened until I came across a Masterchef Australia’s Masterclass on TV where Gary showed how to make the perfect mashed potatoes. I then understood where my mistakes were and they were mainly to do with temperatures and process of mashing (I used to use a potato masher, but for a smoother consistency…you’ll find out below). Nonetheless, I can say that I’m pretty much there with my mashed potatoes – some days more creamy and some days more fluffy because I pretty much just eyeball the amount of milk and butter. Also always inconsistent with the number of potatoes that I use. So for this recipe, just adjust the amount of milk and butter to your liking.
PREP TIME 5 MINS | COOKING TIME 15-20 MINS | SERVES 3-4
- 4 medium-sized white potatoes, peeled and cut into small chunks
- 1/2 cup milk, warmed but not boiling
- 10g unsalted butter
- Ground salt and pepper to taste
- Steam the potatoes for about 15-20 minutes or until tender (check by piercing a fork into the chunks of potatoes). Drain and pass the potatoes through a sieve back into the pot with the heat turned off. Work in batches if needed.
- Add the warmed milk, potatoes and ground salt and pepper, and mix until a smooth and creamy texture. Serve as an accompaniment to a main dish.
Also note the waterlily bowl that I used to hold my mashed potatoes in! If you’re a new follower or have not seen my blog before, head on to a post I did a while back on my Lovelily Tableware Collection where I hand-built plates and bowls for my introduction to ceramics course as part of my degree elective.
– Ally xx
2 thoughts on “Mashed Potatoes”
[…] with the chops along with some creamy mashed potatoes and blanched green French beans on the side to complete your meal. […]
[…] serving plates. Serve with a squeeze of fresh lemon juice on the salmon fillets, and some creamy mashed potatoes on the side with blanched asparagus or any other greens of choice. […]