How to Make the Perfect Mashed Potatoes


by Chris Poty


According to history, the original mashed potato recipe blossomed long ago in 1777. It was a French man named Antoine Parmentier who first thought on the concept of mashing up potatoes as well as the idea of having a competition on the methods to take advantage of potatoes. His customary recipe remained renowned and is still extensively employed these days as the essential recipe of mashed potatoes. The merely distinction these days is the wide array of ingredients integrated just after potatoes are mashed. You could possibly add cheese, garlic, onions, sour cream, bacon and herbs to enhance its flavor. Potato enthusiasts these days are also more aware of the appropriate kind of potatoes to be used in the mashed potato recipe. They say that the secret to a creamy, buttery and rich mashed potato would be to use Yukon Gold potatoes in place of the usual Russets.

Now here's a simple yet great way for you to make mashed potatoes inspired from the old fashioned recipe of Parmentier and from the tips and hints shared to us by today's potato lovers!.

Ingredients: 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise, 1/2 teaspoon salt, 4 Tbsp heavy cream, 2 Tbsp butter, 1 Tbsp milk, Salt and Pepper, Gear needed: A potato masher,

Directions:

Place all of the quartered potatoes into a saucepan. Sprinkle with 1/2 teaspoon salt and pour in enough water. Cover up and bring to a boil, adjust heat and simmer for about 15-20 minutes, or until finally tender. Assess completeness by pricking potatoes with a fork. It should really not be too supple or too solid. Allow to cool down for a several minutes

In the microwave oven or inside a pan warmed up on a stove, dissolve butter along with the heavy cream. Take out the water from potatoes by draining them well.

Move the potatoes into a huge mixing tank. Blend cream and melted butter. Work with potato masher to mash potatoes completely until smooth and even. Make use of a spoon to whip more while combining milk to get the desired texture. Sprinkle with salt and pepper.

Serve!

Yield: Serves 4.




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