Mashed Potato Recipe
Delicious mashed potato recipe.
3 pounds potatoes
water to cover
1/2 to 3/4 cup milk
6 tablespoons butter, room temperature
3/4 teaspoon salt
1/8 teaspoon pepper
Directions for mashed potatoes
Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Drain potatoes. Put potatoes through a ricer or mash in a large mixing bowl until no lumps remain.Add milk in small amounts, beating after each addition, until desired consistency is reached. Add butter, 1/4 teaspoon salt, and pepper, beating until mashed potatoes are light and fluffy.
Mashed Potato Recipe (another version)
3 pounds baking potatoes, whole with skin
3/4 to 1 cup milk
6 tablespoons unsalted butter, softened
Salt and pepper to taste
Place potatoes in a medium pot and cover with cold water.
Bring to a boil, heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes. When potatoes are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot. Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and heat until finely textured and fluffy.
You can enjoy instant mashed potatoes. You don't need any mashed potato recipe, all you need is to buy them at the nearest store. Just some facts about instant mashed potatoes can be found below.
Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing, and drying to yield a packaged convenience food that can be reconstituted in the home in seconds by adding hot water or milk, producing a close approximation of mashed potatoes with very little expenditure of time and effort. They come in many different flavours, e.g., onion, chive, garlic, and butter. Instant mashed potatoes are occasionally packaged with instant gravy.
Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkyness. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Poha, an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges, formed from flakes, granules, or pearls to avoid lumping. Brands include Smash and Idahoan mashed potatoes.
Flaked instant mashed potatoes are the most common found in the local US/Canadian stores. Granulated or Potato Pearls are generally reserved more for institutional or restaurant use. Granulated mashed potatoes can be found in some wholesale clubs or are available through those that carry dehydrated or survival foods. Unlike the flaked mashed potatoes, both of the granulated and pearls will be more hygroscopic when it mixes with water. They will generally have an improved flavor, higher yields, and a firmer mix, in that regard.