Creamy rich mashed potatoes, how better can it be if it’s fresh and homemade…!!!
I first tasted mashed potatoes in the US and initially it felt bland to me and too heavy, maybe coz of the spicy Indian flavour I have been used too and also the not-so creamy dishes from my hometown. Just like how rice goes with any Indian main curry, I slowly started enjoying a side of mashed potatoes as my alternate to rice with any entrée. And once you like it, with every mouthful you start exploring the creamy, starchy, buttery, salty flavour with your taste buds and the experience is delightful…
Russet potatoes or Yukon gold potatoes are best suited for preparing mashed potatoes as they are starchy, which helps in making a creamy dish.
Few additional pointers to keep a note are; the potatoes should be cut in equal size to ensure thorough cooking. Butter and milk should be brought to room temperature before adding to ensure an even mix and enhance the flavour. If you like more butter in your mashed potato which also makes it creamier, don’t hesitate…go for it. A good mashed potato dish should be light and soft, and seasoned perfectly.
- 3 large potatoes (I used Yukon gold potatoes)
- 3-4 tbsp butter
- 1/3 cup whole milk
- 1 tbsp cilantro leaves (finely chopped)
- a pinch of pepper
- salt as required
- Peel potatoes and cut each into 2 to 3 pieces. Cook the potatoes with a little water and salt for about 30 minutes. If using a pressure cooker, allow the whistle to blow twice. Ensure the potatoes are neither under nor over cooked. After cooking, drain it.
- Take a bowl mash the potatoes using a potato masher or a wooden spoon.
- Beat in milk and butter alternatively into the mash and mix well till it becomes smooth.
- Season properly with salt as it is a key ingredient.
- Season with pepper and garnish with freshly chopped cilantro leaves.