Homemade mashed potatoes (EASY and quick recipe)

Would you like to know how to do it?homemade mashed potatoes?Many times we resort to the preparation to make mashed potatoes that they sell in supermarkets, which is undoubtedly very tasty and saves us from more than one trouble, but today we are going to learn how to makehomemade mashdelicious, healthy and natural.

Starting from this recipe with potatoes, you can add more ingredients, adapting it to the taste of your house, for example, you can replace the oil with butter, you can add a little grated cheese at the end, whatever you like, obtaining very different mashed potatoes. each richer.

This mashed potatoesIt is perfect to serve as a garnish, for example, orange chicken, or to accompany this baked puff pastry tenderloin.

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If you want to prepare a different and special mashed potato, it is time to add something else, so that your homemade mashed potatoes be special. We have selected 3 options of mashed potatoes to which some extra ingredient is added to add flavor:

Mashed potatoes with cheese

Ingredients: 1 kg of potatoes to cook; 200 g of cheese (cheddar; blue cheese; tetilla…); 1/4 liter of milk; nutmeg; salt

Preparation: To make the mashed potatoes with cheese, we first follow the steps described above to cook the potatoes. Put the grated cheese and half of the milk in a saucepan and melt it over low heat, stirring continuously so that it does not stick. Once the potatoes are cooked, crush them and add the rest of the milk, mixing it later with the melted grated cheese. Season with nutmeg to taste and serve.

Mashed potato with minced meat

If you like potato and meat pie, we recommend that you read this recipe because you will surely like it. In it, the mashed potatoes are mixed in layers with the minced meat in the form of a cake

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Potato and minced meat pie (EASY family recipe)

Tips for making the perfect mashed potatoes

What variety of potato is the best for mashing?

It is best to choose floury variety cooking potatoes that have a lot of starch. Among them are the most versatile, the Monalisa, which is just as good for frying as it is for cooking; the Kennebec potato; the Spunta, which are semi-late potatoes with a mild flavor and special for cooking; the Red Pontiac or red potato, which due to its floury composition are perfect for cooking; the Melody, which is used to cook or fry; the Ágata, which due to its composition is perfect for cooking, or the Vitelotte, with purple flesh and suitable for cooking also due to its texture.

within the potato propertiesits great content in starch is found, and inmineralsAs thepotassium, which helps counteract some of sodium’s harmful effects on blood pressure. In addition, contrary to what is believed, its caloric value is not high, only 80 calories/100 g, although its value triples when we eat it fried or stewed.

Do I have to peel the potatoes before cooking them?

It is best to cook them with their skin on, as they absorb less water and lose less starch. This way they will better absorb the milk when we add it. To cook the potatoes, once washed we put them in cold water, covering them 3 or 4 centimeters above. We put to cook and from that the water begins to boil we must leave them between 20 and 40 minutes depending on the variety of potato that we have used.

How do you know when the potato is cooked?

To find out, we prick one of the potatoes with a knife and lift it up, if it stays stuck and you lift them well without the knife coming off, it is because they still need more cooking.

What kitchen utensil do we use to mash the potatoes?

To crush them, the best thing is a potato press or masher specially designed for it (here you can see it). In case we don’t have one, you can use a potato mill or even a fork to crush them once peeled. It is not recommended to do this operation with an electric blade mixer as it would release the starch from the potato and the puree would be sticky. It is also important that the potato is very hot when you mash it, so that it does not have lumps.

How to incorporate butter?

It should be added cold and when the potato is still hot, as well as the salt or any other ingredient that we add. You can also add olive oil, stirring quickly to get a smooth purée.

Should the milk for the puree be hot or cold?

Always hot and adding it after the butter. At this time you can also add an egg white, beaten until stiff to get a fluffy texture, and some nutmeg or pepper to give it a spicy touch.

How to reheat a mashed potato?

It is not convenient because it stays hard and loses its consistency. To keep it hot you can keep it in a water bath over very low heat, stirring it from time to time. If you have no choice but to reheat it, you can keep it in the fridge for up to 48 hours covered with film, then put it in a water bath, adding some milk and stirring well until it has the right consistency.

Can mashed potatoes be frozen?

Although potatoes are not very suitable for freezing, mashed potatoes can be frozen, for this we would put small portions the size of an ice cream scoop on a tray, put them in the freezer and once frozen, we can put them in a zip-type bag. To defrost, leave it in the refrigerator and then put it in a bain-marie, stirring with a little milk, in the same way we do when reheating.

How to accompany this homemade mashed potatoes

Actually, it would be more to what kind of dishes this mashed potato accompanies, because usually it is not a main dish but rather accompanies other main meat and fish dishes.

It accompanies very well, for example, a Lomo salt,some roast like him baked goator a Roast hamIt also goes great with chicken recipes like some chicken thighs in sauce. And if we talk about fish, try accompanying it with mashed potatoes cod confitor a tuna with onion.

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