Savior of people or the curse of modern life? Check out this Mashed potato recipe that makes potato a healthy side!
Nowadays, potatoes have a pretty bad reputation due to the fact most of them is deep fried in saturated fat as French fries increasing its calorie and bad cholesterol level. The once savior of Europe that cured peasants of scurvy when introduced from the Americas, now suffers from prejudices because we simply can’t stop dunking it into processed oil.
Skip fats and oils though and we have something entirely different though.
Mashed potatoes is a dish made by mashing boiled potatoes. The resulting mash is then mixed with various ingredients that sought to increase its texture, flavor, and appearance.
There is no rule to make mashed potatoes other than the potatoes need to be smashed. There are some tricks that may make our efforts more rewarding though, such as selecting the kind of potato that is starchier called “floury’ as opposed to the “waxy” ones.
King Edward, russet, golden wonder, and red rascal are all well established floury variety that makes mashed potato fans cheer in elation.
Mash serves as an excellent base for many spices and herbs that can extend their influence in various cuisines across the globe creating distinct dishes.
In the most recognizable form, mashed potatoes don’t have vibrant colors or loud flavors. Butter is the most common fat that is added, mainly because that is readily available, but meat drippings or cooking oil can also be used to make the starchy mass even more appealing to our brain.
The two most commonly used spices, salt, and black pepper are used to elevate the dish while finely chopped chives and parsley is frequently used as decoration and fun accessory to the otherwise bland bites.
Although potato has a bad reputation due to its involvement in deep friers, having it cooked or roasted isn’t at all bad for our body. Compared to other starches, like rice or white flour, consumed in proper amount, we can easily incorporate potatoes into our diets without worrying much about its negative impacts.
Ingredients
- 2lbs / 1000g Potatoes
- ¼ cup / 50g Sour cream
- 2 teaspoons / 10g Salt
How to make Mashed potato
- Peel then cut the potatoes up into possibly equal chunks. The smaller the bits are, the quicker they cook.
- In a big pot, submerge potatoes in water. Put the lid on then bring it to boil.
- Reduce heat to medium low and cook the potatoes until soft in the inside. Test by sticking a knife into one of the bigger ones. If the knife goes through softly without much effort, the potatoes should be ready.
- Drain the water, add sour cream and salt. For drier, more floury mashed potato, let them cool somewhat so more water can evaporate.
- Mash the potatoes until a uniform texture is achieved. A kitchen robot with a whisk attachment will come quite handy.
Enjoy!
F.A.Q.
What are mashed potatoes made of?
Mashed potatoes are typically made from boiled or steamed potatoes that are then mashed or pureed until they reach a smooth and creamy consistency. Additional ingredients such as butter, milk, cream, or sour cream are often added to enhance the flavor and texture.
Can mashed potatoes be made ahead of time?
Yes, mashed potatoes can be made ahead of time. You can prepare them a day before and store them in the refrigerator. To reheat, simply place them in a microwave-safe dish and heat them in the microwave or transfer them to a saucepan and warm them on the stovetop. You may need to add a little extra butter or milk to maintain the desired consistency.
How long can mashed potatoes be stored?
When stored properly in an airtight container in the refrigerator, mashed potatoes can typically be kept for 3 to 5 days. It’s important to note that the texture may change slightly upon reheating, but they should still be safe to eat if stored within this time frame.
Can mashed potatoes be frozen?
Yes, mashed potatoes can be frozen. To freeze them, allow the mashed potatoes to cool completely, then transfer them to a freezer-safe container or resealable bag. Make sure to remove any excess air to prevent freezer burn. Mashed potatoes can be stored in the freezer for up to 2 to 3 months. Thaw them in the refrigerator before reheating.
How do we make fluffy mashed potatoes?
To make fluffy mashed potatoes, start by choosing starchy potatoes like Russets. Peel and cut the potatoes into evenly sized chunks, then boil them until they are fork-tender. Drain the potatoes and return them to the pot to remove any excess moisture. Use a potato masher, fork, or electric mixer to mash the potatoes until smooth. Avoid overmixing, as it can make them gluey. Finally, incorporate melted butter, warm milk, or cream gradually while continuing to mix until you achieve the desired fluffy texture.
Can mashed potatoes be made without dairy?
Yes, mashed potatoes can be made without dairy. Instead of using butter, milk, or cream, you can substitute non-dairy alternatives such as olive oil, vegetable broth, coconut milk, or almond milk. These substitutes may alter the taste slightly, so it’s recommended to experiment with different options to find the one you prefer.
What dishes can we serve mashed potatoes with?
Mashed potatoes are a versatile side dish that pairs well with various main courses. They are commonly served alongside roasted meats like chicken, turkey, or beef. They also complement dishes such as meatloaf, grilled fish, or vegetarian options like lentil loaf or roasted vegetables. Mashed potatoes can be enjoyed with gravy, sautéed mushrooms, or topped with herbs for added flavor. The possibilities are endless!
Mashed Potatoes Recipe
Ingredients
- 2 lb Potatoes
- ¼ cup Sour cream
- 2 teaspoons Salt
Instructions
- Peel then cut the potatoes up into possibly equal chunks. The smaller the bits are, the quicker they cook.
- In a big pot, submerge potatoes in water. Put the lid on then bring it to boil.
- Reduce heat to medium low and cook the potatoes until soft in the inside. Test by sticking a knife into one of the bigger ones. If the knife goes through softly without much effort, the potatoes should be ready.
- Drain the water, add sour cream and salt. For drier, more floury mashed potato, let them cool somewhat so more water can evaporate.
- Mash the potatoes until a uniform texture is achieved. A kitchen robot with a whisk attachment will come quite handy.
Notes
Nutrition
Pin now, Enjoy later!
