Mashed potatoes recipe that yields fluffy and light texture. This mashed potato is a family favorite recipe which tastes awesome, is easy to make and does not need any special equipment. A one bowl mashed potatoes recipe.
½teaspoongarlic- finely chopped or 3 to 4 small to medium garlic cloves, minced or finely chopped
salt- add as required
2 to 3teaspoonsfresh herbsor ½ to 1 teaspoon of dried mixed herbs
black pepper(freshly crushed) - add as required
Rinse 500 grams of potatoes in water first using a colander. Brush off the mud if any. Drain the water and then peel the potatoes.
Chop them in 1.5 to 2 to inches cubes.
Place chopped potatoes in a pan.
Add ½ teaspoon salt and 2 cups water. Stir.
Cover the pan. Keep pan on a stove top on a medium-low to medium flame for the potatoes to cook.
While the potatoes are cooking, check at intervals. Meanwhile, you can chop garlic and the fresh herbs if using them.
The potatoes have to be softened, but they should not fall apart.
Check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.
Pour the contents of the pan in a colander and drain the water very well.
Cooking milk+butter mixture
In the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk, 2 tablespoons butter and ½ teaspoon finely chopped or minced garlic
Please note that you can add garlic even while boiling potatoes.
On a low to medium-low flame begin to heat the pan. Stir occasionally. The butter will begin to melt initially.
Let the milk+butter+garlic mixture become hot or come to a boil.
Now switch off the flame and add the potatoes in the pan.
Remove the pan from the stove top and place on your kitchen countertop. Begin to mash the potatoes with a potato masher or vegetable masher. Note that the masher should have ricer like holes in it as this mimics the ricer while mashing. You can even use potato ricer if you have it instead of the masher.
Mash till you get a smooth, fluffy and light consistency. Do not mash too much as this will break down the starches more and make for a gluey, gummy texture.
You can always add more butter and some warm milk to get the desired consistency - for example, a little more pouring consistency in the mashed potatoes.
Making mashed potatoes
Sprinkle some freshly crushed black pepper and a bit of salt. Go easy on the salt as some saltiness will be there in the potatoes - remember we added salt while cooking potatoes. You can always add more salt later.
Add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. I have used a mix of rosemary and parsley here.
Fold the herbs, pepper and salt. Do check the taste and add more pepper, salt or butter if required.
With a spatula place the mashed potatoes in your serving bowl while still hot or warm. Garnish with some chopped parsley or chives. You can add some cubes of butter also as a garnish.
Leftover can be refrigerated or freezed and warmed in the oven just before serving.
Drain all the water from the boiled potatoes really well.
Use a potato masher to mash. If you do not have a potato masher, then use a potato ricer. Alternatively, you can even grate the potatoes and then add in the pan. If grating the potatoes, then let them become warm or cool completely before grating.
Herbs and spices of your choice can be added.
Butter or olive oil can be replaced with sunflower oil or any neutral flavored oil.
Can use both salted or unsalted butter.
Use potatoes with a high starch content to get the best results.
If pressure cooking, then pressure cook with water for 2 whistles on medium flame.