The Ultimate Mash Potatoes.
Welcome to the delightful world of mashed potatoes! There's something incredibly comforting about a bowl of perfectly mashed potatoes. They're creamy, rich, and oh-so-sumptuous, making them the ultimate side dish for any meal. Whether you're pairing them with a hearty roast or enjoying them on their own, mashed potatoes have a way of turning any meal into a feast.
The secret to making the most delicious mashed potatoes lies in the quality of the ingredients and the technique. The result is a velvety, luscious mash that melts in your mouth.
No matter how you choose to enjoy them, mashed potatoes are a timeless classic that brings warmth and joy to any table. Let's dive into the secrets of making the most delicious, velvety mashed potatoes that will have everyone coming back for seconds!
Oh-so-sumptuous.
Mashed potatoes have a rich history that dates back centuries. The origins of mashed potatoes can be traced to the Andes Mountains in South America, where the Inca people first cultivated potatoes around 8,000 to 5,000 B.C. Potatoes were a staple in their diet and were often mashed and mixed with other ingredients.
The introduction of potatoes to Europe is credited to Spanish explorers in the 16th century. Initially, potatoes were met with suspicion and were primarily used as animal feed. However, by the 18th century, they became a popular food source across Europe due to their nutritional value and versatility.
The first recorded recipe for mashed potatoes appeared in the 18th century, in a book by English author Hannah Glasse. Her recipe, published in "The Art of Cookery Made Plain and Easy" in 1747, included boiling potatoes and mashing them with milk, butter, and salt.
Mashed potatoes gained widespread popularity in the 19th and 20th centuries, becoming a beloved comfort food in many cultures. Today, they are a staple in households and restaurants worldwide, enjoyed in various forms and flavors, from classic buttery mash to gourmet versions with garlic, cheese, and herbs.
The Montreal Texan Tips.
Choose the Right Potatoes.
For the best mashed potatoes, use starchy potatoes like Russets or Yukon Golds. They yield a fluffy and smooth texture, perfect for mashing. Avoid waxy potatoes, as they can result in a gummy consistency. For this recipe I used mini yellow potatoes and kept the ski on. I particularly like the consistency and taste of these potatoes and saving time by not needing to peel them.
Warm your ingredients.
Ensure your butter and cream are room temperature before adding them to the potatoes. Cold ingredients can cool down the potatoes and make them less creamy. Which is a crime. Warm ingredients blend more easily, resulting in a smoother, richer mash. If your potatoes are not dry enough, you can put them back on once the water is drained for a couple of minutes.
Consistency.
Don’t overdo it! Overmixing mashed potatoes can make them gluey. Use a potato masher or ricer for the best texture. Mix just until the ingredients are combined and smooth. This will keep your mashed potatoes light and fluffy.
Shopping list & nutritional values.
2 lb mini yellow potatoes, cut in half
5 oz cream cheese
4 tbsp of unsalted butter, cut into pieces
3 cloves of garlic, minced
¼ cup of sour cream
½ cup of heavy cream
2 tsp Kosher salt
¾ tsp freshly ground black pepper
Small bunch of fresh chives and thyme leaves
Prep Time: 10 mins Cook Time: 15 mins Serves: 4 people
What I used: Potatoe Masher, Dutch Oven, Electric Mixer
How to Make It.
Wash: Start by washing and peeling the potatoes thoroughly. Once peeled, cut the potatoes into 1-inch cubes to ensure even cooking. Place the cubed potatoes into a large stockpot and cover them with cold water, making sure the water level is about an inch above the potatoes. This helps the potatoes cook evenly.
Gently boil: Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle boil and cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them, as this can make the potatoes waterlogged.
Drain: Once the potatoes are tender, drain them in a colander and return them to the warm pot or transfer them to a mixing bowl. This helps to evaporate any excess moisture, ensuring your mashed potatoes are not too watery.
Mash: Begin mashing the potatoes slightly with a potato masher to break up the larger pieces. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated. Season to taste with salt and pepper. Then, using an electric mixer on medium speed, beat the potatoes until they are smooth and fluffy. Be careful not to overmix, as this can make the potatoes gummy.
Serve: Serve the mashed potatoes immediately, garnished with chopped chives and thyme for an extra touch of flavor and color.
Lose yourself in the fluffiness of these mashes and enjoy! 🎡🥔
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Bon Appétit y’all!
—Montréal Texan
