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Just before the potatoes were done cooking, I put ½ cup of whole milk in a small pot to simmer on the stove. By using warm milk instead of cold, the potatoes can absorb the liquid better, which ...
Gradually add ¾ cup of the hot milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add the remaining milk if necessary. Serve hot.
I've developed the best recipe for mashed potatoes that takes less than 15 minutes to make. My biggest tip is don't over-mash the potatoes — a few chunks are fine. The recipe is simple, but you ...
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Add warm milk and butter to that snow, give it a stir and you have fluffy, delicious, super smooth mashed potatoes. Up Next: Related: I’m a Chef and My Wife Says My Extra Crispy Roasted Potatoes ...
Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...