Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, master mashed potatoes. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Master Mashed Potatoes is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Master Mashed Potatoes is something that I have loved my whole life. They are fine and they look fantastic.
So, read on, fellow spud-lover, and let's master the mashed potato. Step One: Choose the Right Potato. The first way to ensure you'll have wonderful mashed potatoes is to choose the right spud.
Easiest Way to Make Master Mashed Potatoes
To get started with this recipe, we have to first prepare a few components. You can have master mashed potatoes using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Master Mashed Potatoes:
- Make ready 2.5 lbs potatoes - russet or Yukon gold are best
- Prepare 1 (14.5 oz) can evaporated milk
- Make ready 6 tbs unsalted butter - cubed
- Prepare 1/2-1 tsp salt
- Get 1/4 tsp black pepper
- Get enough water to cover potatoes
- Prepare 2 tsp or 2 cubes chicken bullion (optional)
The perfect mashed potato for your favorite gravy! I always heat up my milk in the microwave and add it to the potatoes (sometimes use half n half to make them creamier). You just can't go wrong with this classic recipe for comfort food! Mashed potatoes are best eaten right away, but sometimes large gatherings like Thanksgiving make dinner choreography challenging.
Instructions
Instructions to make Master Mashed Potatoes:
- Wash, peel and cut potatoes to 2 inch chunks. Place in colander and rinse under cold running water to rinse off excess starch. This will help keep them fluffy. Promise.
- Transfer to a medium/large pot. Add enough water to cover potatoes by about 1/2 inch. Add chicken bullion if desired (adds to the depths of flavor).
- Bring to a boil over medium high heat. Reduce heat to medium, cover and boil gently until potatoes are fork tender. About 12-15 minutes.
- Drain potatoes in colander. Return potatoes to pot over low heat. Add butter, half the can of evaporated milk, 1/2 tsp salt, and pepper.
- Use manual potato masher or handheld electric mixer to mash and blend to desired consistency. Add additional evaporated milk as needed. I generally need about 3/4 of the can. Taste and add more salt as needed.
- Note: using the electric mixer will help provide a very smooth and creamy mashed potato, but be careful not to over mix as this can turn them gluey instead of creamy and fluffy.
You can always do the prep ahead: peel and cube the potatoes and. Bring potatoes back to Dutch oven. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. They're also low in saturated fat and cholesterol.
As simple as that Recipe of Master Mashed Potatoes
So that is going to wrap this up for this exceptional food master mashed potatoes recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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