Mashed potatoes are basically the side dish that keeps on giving There are quite a few mistakes when it comes to mastering the art of mashed potatoes and this recipe provides the ultimate, creamy, super smooth mashed potatoes. They’re seriously so good, you’re gonna wanna lick the plate.! There are a few tricks to making perfects soft, creamy and fluffy mashed potatoes. The most important thing about making the best mashed is using the right potatoes. Wash the potatoes to remove any dirt on them and using a potato peeler, peel the potatoes. Cut the potatoes into smaller pieces of relative size. Place them into a cooking pan with water and cook in medium heat. Cook them until very tender for about 20 minutes then drain the water.
Put the cooked potatoes into the same cooking pan and start mashing the potatoes. Season with salt then add butter and continue to mash while adding more butter. Warm your milk and add to the mashed potatoes in small quantity as you continue to smash, taste to see if the season is enough and if so, your mashed potatoes are ready. Scoop into a plate and serve with your desired stew.
- 2 pounds of potatoes
- 1 teaspoon salt
- 1/2 cup hot milk, or more
- 1/3 cup unsalted butter, softened
- 1/4 cup fresh shredded parmesan cheese, optional
- Salt and Pepper, to taste
- 1 tablespoon fresh chopped parsley to garnish, optional to garnish
- Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
- Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
- Drain cooked potatoes, add in the hot milk, butter, and sour cream.
- Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed.
- Add in the parmesan cheese (if using) and salt and pepper to taste.