Creamy Fluffy Mashed Potatoes

Name: Creamy Fluffy Mashed Potatoes
Cuisine: American
Ingredients: Russet potatoes; Yukon Gold potatoes; 4 or 5 garlic cloves; cold water; 2 teaspoons salt; 0.5 cup butter; 113 grams butter; milk; cream; half and half; freshly cracked black pepper; 0.5 teaspoon salt

Serves 1

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Creamy Fluffy Mashed Potatoes

youtube.com

Serves 1

Directions

1Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
2If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
3Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
4Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
5Place potatoes and garlic into a pot.
6Fill the pot with cold water until the water is about an inch or two above the potato pieces.
7Add about two teaspoons of salt to the pot.
8Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
9After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
10Turn off the heat once potatoes are tender.
11Drain the potatoes into a colander and then immediately place them back into the pot.
12Place the pot over low heat to remove excess water from the potatoes.
13Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
14Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
15Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
16Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
17Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).

Ingredients

Russet potatoes
Yukon Gold potatoes
4 or 5 garlic cloves
cold water
2 teaspoons salt
0.5 cup butter
113 grams butter
milk
cream
half and half
freshly cracked black pepper
0.5 teaspoon salt

Equipment

potcolandermicrowavewooden spoonpotato masherpotato ricerspider

Tips

If using Russet potatoes, peel them.
Cut potatoes into half inch thick slices to ensure even cooking and prevent them from absorbing too much water.
Smash garlic cloves to release oils effectively.
Always start cooking potatoes in cold water and bring to a boil for even cooking.
Do not overcook potatoes; they should be fork tender.
Drain potatoes thoroughly and place them back in the pot over low heat to remove excess water.
Use warm butter and milk (or cream/half and half) to avoid cooling down the potatoes.
Do not over-mix mashed potatoes to prevent them from becoming gummy.
Adjust salt and pepper to taste; use less salt if using salted butter.

Creamy Fluffy Mashed Potatoes

Serves 1

youtube.com

Creamy Fluffy Mashed Potatoes

youtube.com

Serves 1

Directions

1Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
2If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
3Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
4Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
5Place potatoes and garlic into a pot.
6Fill the pot with cold water until the water is about an inch or two above the potato pieces.
7Add about two teaspoons of salt to the pot.
8Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
9After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
10Turn off the heat once potatoes are tender.
11Drain the potatoes into a colander and then immediately place them back into the pot.
12Place the pot over low heat to remove excess water from the potatoes.
13Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
14Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
15Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
16Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
17Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).

Ingredients

Russet potatoes
Yukon Gold potatoes
4 or 5 garlic cloves
cold water
2 teaspoons salt
0.5 cup butter
113 grams butter
milk
cream
half and half
freshly cracked black pepper
0.5 teaspoon salt

Equipment

potcolandermicrowavewooden spoonpotato masherpotato ricerspider

Tips

If using Russet potatoes, peel them.
Cut potatoes into half inch thick slices to ensure even cooking and prevent them from absorbing too much water.
Smash garlic cloves to release oils effectively.
Always start cooking potatoes in cold water and bring to a boil for even cooking.
Do not overcook potatoes; they should be fork tender.
Drain potatoes thoroughly and place them back in the pot over low heat to remove excess water.
Use warm butter and milk (or cream/half and half) to avoid cooling down the potatoes.
Do not over-mix mashed potatoes to prevent them from becoming gummy.
Adjust salt and pepper to taste; use less salt if using salted butter.