The best mashed potatoes - Pilar Hernández's Chilean Kitchen
I've been wanting to talk about mashed potatoes and sweet potatoes for a while now. There aren't many mashed potato recipes because the proportions of milk/cream and butter you need to add depend on the creaminess and moisture of the potatoes you use, but there are some tips worth keeping in mind for the best mashed potatoes:
Ingredients · Servings 6
- 12 medium potatoes (in the U.S., Yukon Gold or golden potatoes)
- 1 teaspoon of salt for cooking the potatoes
- 3 tablespoons of butter
- 1/4 cup heavy cream, optional
- 1 cup of milk
- 1 teaspoon of salt
Method · PT-497395H50S
- Wash, peel and chop the potatoes into pieces of the same size.
- Cover with cold water and place over medium-high heat. Add salt.
- Once it comes to a boil, start timing. I test them after 15 minutes; if they're easily pierced with a fork, they're ready. If not, keep testing every 3 minutes. Test several at once. Cook covered, stirring occasionally.
- Turn off the heat. Strain. Return to the pot and add the butter, warm milk, salt, and cream (you can heat them in the microwave). Let it rest for 3 minutes.
- Using a fork or a potato masher, mash the potatoes. Then, using a fork, finish incorporating and mashing them.
- Do not stir too much, stop as soon as it is ready, because if you keep stirring you may end up with a paste.
- Taste and adjust the seasoning.
- Use good quality potatoes, all the same type—ones you like that look healthy and are firm. The potatoes shouldn't be refrigerated; I keep mine in a basket in a dark place.
- To add more flavor or different tastes to your mashed potatoes, you can add herbs to the cooking water or after the potatoes are cooked. If you add anything to the water, it's best to make a bundle and tie it so it's easy to remove later. Fresh herbs like chives and parsley are best added once the mashed potatoes are cooked. Another option is to add chili sauces after the mashed potatoes are cooked. You can also experiment with flavored butters or oils. This way, you can transform everyday mashed potatoes into something delicious that complements the meat you're serving for a dinner party. Always start with a small amount of seasoning and gradually increase it, tasting as you go.
- If you want to make mixed purees of sweet potato and potatoes, squash and potatoes, or carrots and potatoes, it's best to cook the vegetables in separate pots because some will be cooked before others.
- The refrigerated mashed potatoes will keep for 4-5 days. To reheat the mashed potatoes, you can use a saucepan or microwave; add a small splash of water or milk and stir occasionally over low heat.
- For me, the best accompaniment to mashed potatoes will always be a spicy rib rack.
Description
A kitchen staple.
In the photo, you'll see sweet potato puree with Sriracha sauce, which is super trendy here and very tasty—it's a sauce made with chili peppers. To make the mound, I used a plastic funnel, filled it with the puree, compacted it a bit, and poured it onto the plate.
