When making mashed potatoes it is important to use the right potato. Russet or Idaho potatoes are excellent for frying and red potatoes is what I prefer for mashing. The way to know when the potato is ready to be mashed is by pinching it with a fork; if the potato crumbles you know it is ready to mash. To jazz it up I have added mozzarella cheese before serving, an idea I got from my brother in law that the family loves. I have also added one sweet potato plus nutmeg for spice. When using a sweet potato remember that it will take longer to cook so I suggest steaming it for 10 minutes before adding the red potatoes. Make sure both the red potatoes and sweet potatoes are soft before you mash them.
Mash potatoes
Prep time
Cook time
Total time
Author: Belmondo Foods
Recipe type: Side Dish, Vegetarian
Serves: 4
Ingredients
- 2-3 lb of red potatoes (include 1 small sweet potato)
- 4 tablespoons of butter
- 1 cup milk or more
- pinch of nutmeg
- salt
Instructions
- Peel the potatoes and cut in quarters.
- In a double boiler with steamer cook the potatoes until soft.
- Let the potatoes cool.
- Mash the potatoes with a potato ricer.
- Transfer the mashed potatoes into a pot.
- Add the butter, salt and nutmeg.
- Mix with a wooden spoon until butter has melted.
- Add the milk and keep stirring until a creamy consistency is reached. Add more milk if necessary.
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