The best homemade mashed potatoes you will ever eat. Cooked from scratch and done the right way. Not boiled but baked. Silky smooth and luxuriously buttery.
The best homemade mashed potatoes are not boiled. They are baked. Did you know that? Did you also know that in Portuguese Mashed potatoes are called pure de batata cremoso? Or creamy mashed potatoes. Me neither. It popped up on google and we are all the wiser for it) What you really want to know is, how to make the best homemade mashed potatoes?
If you want to skip the details. Like? Why mashed potatoes gets gluey? Which potatoes are the best for mashed potatoes? Or. What are mashed potatoes in Japanese? Then scroll down to the recipe and just make it. It’s マッシュポテト 作り方 in Japanese FYI ))
So, How to make creamy mashed potatoes?
Firstly let’s look at what varieties of potato are best for mashed potatoes and why that’s the case. Many sources suggest using russet potatoes. Also known as Idaho potatoes in the United States. Another bit of useful information for you). After many tests, I disagree. Firstly Russet potatoes are starchy potatoes. They have a dry powdery characteristic to them. Making them better suited for french fries and roasted potatoes. Making mashed potatoes from these result in a dryer less silky mashed potato. Saying that. They can still be used and will give a good outcome if you use more butter and less milk.
My preferred variety is the Désirée potato. Red skinned slightly yellow flesh, great all-rounder and for those that care. Very low maintenance, low water consumption and resistant to most potato diseases which means no pesticide. The texture is waxier and for that reason, some might ask the following.
Why do mashed potatoes get gluey?
Potatoes are full of starch. They are some of the most starch dense vegetables on this planet in fact. Containing roughly 20% carbohydrates. When you vigorously mix or blend cooked potatoes they will become gluey or gummy because the starch gets released and you then keep on working that starch into a stringy mess. Add water to the equation and this process happens even quicker. Remember the sourdough article I wrote? No? Go check it here. I explained that water activity is something to be mindful of in cooking. The more water. The easier chemical processes happen. Boil your potatoes and hello stringy sticky, not nicey mashed potatoes.
How to avoid mashed potatoes from being gummy?
Although it is not possible to remove all the water from the potatoes to make this silky smooth mashed potatoes. It is possible to avoid the starch in the potatoes to suck up even more water. We will bake our potatoes on salt to avoid that and remove even more water already present in the potato. After that, we will not use a masher or a blender or any other tool apart from a sieve in order to mash our baked potatoes.
Another key point to remember is the following. Make sure all your ingredients are ready and warm. Your equipment is nearby so you don’t run around. That goes for all recipes by the way)) By the time you have made this recipe, you will have the world’s best homemade mashed potatoes. Simply the world’s best-mashed potatoes because this technique is what we professionals use in Michelin starred restaurants and five-star hotels. Now you can make this silky smooth creamy mashed potatoes at home and take all the credit yourself. You’re welcome;)
So… How to make the best mashed potatoes?
Heat your oven to 180C. Prepare a tray with a small mound of salt for every potato you want to bake. Just enough so the potato can sit comfortably. Bake the potatoes for about 50 minutes or until soft to the touch. Different potatoes sizes will cook different times. Make sure the potatoes are soft though otherwise, they won’t mash. Naturally.
When the potatoes are done. Prepare a sieve and bowl or small pot that fits the sieve. We are going to cut the potatoes in half while still hot and then press it through the sieve. This ensures that the potatoes get the least amount of agitation and friction and the starches won’t have an opportunity to become gluey. At this point, you will have some potato skin left. Do not throw it away! We are going to make some awesome crispy potato skins with them. Use them to shamelessly dip into your silky mashed potatoes or have it with a sourcream dipping sauce. Recipe two paragraphs down.
"Make sure the potatoes are soft though otherwise, they won’t mash"
Like I mentioned before. Make sure everything is warmed up and ready and do not try and make mashed potatoes with cold potatoes or potatoes that have cooled down too much. Won’t work love.
So, your butter is melted. Potatoes are pressed through the sieve and your milk is warmed up. Add the butter to your mashed potatoes and just gently mix it through. At this point, your mash will look like potatoes drowned in oil. It should. Finally, we will add the milk and give the potatoes a nice mix through with a wooden spoon or spatula. Season to taste and serve as is. Or. Feeling fancy? I felt fancy. Drizzle some olive oil or smoked melted butter all over the best mashed potatoes of your life. Sprinkle some chopped chives or parsley finished with some freshly cracked black pepper and you’re done.
"We are going to make some awesome crispy potato skins with them. Use them to shamelessly dip into your silky mashed potatoes"
Almost forgot about our crispy potato skins but, not yet. Heat up a pot with frying oil and heat to 180C. Meanwhile. Not forgetting about the oil heating up. Place the following ingredients in a bowl and mix up. This is the sour cream dip. 200g sour cream, 25g olive oil, 2g ground cumin, 2g dried oregano, 4g salt, 1g freshly cracked black pepper, 20g water, and 4 g chopped chives. Mix-mix-mix, and put aside.
Now, fry the potato skins until crispy about 1 ½ minutes and dry on kitchen towel. Sprinkle with a pinch of salt and smoked paprika. Again. If you feeling fancy. Sprinkle some grated parmesan, chopped parsley, truffle oil or even a few gratings of fresh truffle, and voila!
Luxurious comfort awaits! Silky smooth homemade mashed potatoes, crispy potato skins and sour cream dipping sauce. Go make it! Go share it and enjoy every morsel of it!
PS: For a chilli kick add a bit of this homemade sriracha to the dip.
Frequently asked questions about mashed potato:
How long do you boil potatoes for mash?
You don’t. Bake it on a bit of salt at 180C for 50 minutes or until soft. Cut in half and then push it through a sieve. Boiling potatoes makes it - well, watery. baking them instead concentrates the flavour and improves the texture.
What goes with mashed potatoes?
My personal favourite. kartoffelpüree mit leberwurst. Mashed potato with liver sausage. Otherwise. Mashed potatoes especially this recipe, is great by itself. You could also serve it as a side dish for roasted chicken, Grilled steak, Baked vegetables, grilled or fried fish, any type of sausage and any other type of cooked food that needs a side dish. Try this steak or this pork belly especially.
How many potatoes do I need for mashed potatoes for 4 people?
Aim for 160g of raw potatoes skin on weight. That is a medium-large potato.
What can I use instead of butter in mashed potatoes?
Use any other natural fat or extra virgin cold-pressed oil. Do not use margarine or processed oils. They are nasty for your healthy and terrible for mashed potatoes. Try some good olive oil instead of butter. It lightens the dish a bit and adds lots of healthy fats butter lacks. Just take note that it will not be as luxurious and creamy.
Can you freeze mashed potatoes?
Yes. Given that you store in an airtight container, you could store mashed potatoes in the freezer for up to six months. Just remember that with a recipe like this with lots of butter, it’s always better to eat straight away and keep in the fridge for up to 3 days.
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