French fries are everyone’s go-to side dish when they eat Western food. I mean, fried and flavored strips of potatoes—whoever came up with the concept is a genius. But I’m here to defend the honor of another potato-based side: mashed potatoes! They take a little more effort to make, but when done right, mashed potatoes reign supreme. Because of quarantine and my limited cooking skills, I’ve learned how to make mashed potatoes that don’t require a lot of effort. But apart from sharing my simple recipe, I’ve also included awesome recipes by some pretty famous experts.
How To Make Mashed Potato: My recipe
I’m using the word “recipe” loosely here because I really just throw ingredients in a pot—no measurements, lol. My number one tip is to be generous with the butter. Like, if you’re standing there wondering if you should add more, the answer will never be “no.”
Ingredients:
- Baby potatoes
- Butter
- Milk
- Spring onions
- 1 clove of garlic
- Garlic powder
- Onion powder
- Cayenne pepper
- Salt
- Pepper
Directions:
- Rinse the potatoes in cold water. If there’s visible excess dirt on your potatoes, scrub them using a vegetable brush or just your hands. I don’t peel my potatoes but feel free to do so.
- Boil the potatoes until they’re soft. Crush an entire clove of garlic and add this to the boiling water. Sprinkle some salt on ‘em, too. I usually leave it alone for 10 minutes before I poke each potato with a fork. When they’re ready, drain it and transfer the potatoes in a big bowl.
- Take a fork (but you can use whatever you’re comfortable with) and start mashing the potatoes. I like my mashed potatoes a bit lumpy, so I don’t mash them all the way. Add the butter—be generous—next followed by the milk, while continuing to mix.
- Add onion powder, garlic powder, cayenne pepper, salt, and pepper to your potatoes. Mix well. Top your mashed potatoes with spring onions before serving.
How To Make Mashed Potato: Martha Stewart’s recipe
Because I really believe that Martha Stewart’s food doesn’t just look good—they taste spectacular, too. Here’s how you can recreate her “perfect” mashed potatoes.
Ingredients:
- 2 lbs russet, Yukon gold, or long white potatoes
- 1 tbsp salt, plus more to taste
- 1 cup of milk or cream
- 4 tbsps unsalted butter
- 1/4 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
Directions:
- Peel then cut the potatoes in slices that are around an inch thick. In a medium-sized pan, cover the potatoes in cold water. Sprinkle a tablespoon of salt before letting it simmer. Keep it at low heat until you can cut the potatoes with a knife easily. When they’re ready, drain the potatoes.
- Next, pour the milk or cream in a pan over medium to high heat.
- Using an electric mixer with a paddle attachment (because there’s a good chance you’ll have this over a potato ricer?), mix the potatoes for about a minute or until the lumps disappear. Add the butter and mix again.
- Put the electric mixer on low speed. Add the hot milk, pepper, nutmeg, and salt. Mix to combine then voila: It’s ready!
How To Make Mashed Potato: Ina Garten’s recipe
Make way for another culinary expert: Ina Garten. Her sour cream mashed potatoes only takes 30 minutes to prepare!
Ingredients:
- 3 lbs of potatoes
- Kosher salt
- 1 1/2 cups of milk
- 6 tbsps unsalted butter
- 1/2 cup of sour cream
- 1/2 tsp freshly ground black pepper
Directions:
- If you haven’t yet, go ahead and peel the potatoes. Then, cut them into one-inch cubes before placing them in a large pot.
- As with the previous recipe, cover the potatoes in cold water then add some salt. Let the water boil. Make sure the pot isn’t covered and let it simmer for 10 to 12 minutes.
- At the same time, heat up the milk and butter in a small saucepan, but make sure it doesn’t boil! Keep it at low heat.
- Once the potatoes are tender, drain them. You’ll need a food mill to process the potatoes. Tip: Turn the handles back and forth to force the potatoes through the blade.
- When the potatoes are sufficiently mashed, whisk in the heated milk and butter mixture. Next, combine the two teaspoons of salt, sour cream, and pepper into your bowl of potatoes. Serve while hot for the best experience!
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