Making perfect mashed potatoes + video

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Making mashed potatoes is not difficult. But there are a few tips that make the puree just a bit tastier and smoother. In this blog including video I share 5 tips and of course my recipe.

Mashed potatoes are a delicious side dish. I especially like it with a piece of fish or a stew. Usually I use a bag of peeled potatoes from the refrigerator (make sure you use floury or stew potatoes). For this video I made an exception and started using a paring knife to show everything step by step from start to finish.

Mashed potatoes are delicious on their own, but you can also make other tasty dishes with it. For example as a layer in an oven dish such as in this oven dish with fish and carrot or this one with cauliflower and bacon. Or as a cake from the oven. Next week I will share a surprising recipe with video in which mashed potatoes play the leading role. Keep a close eye on my site and Youtube channel.

5 tips for the perfect mashed potatoes:

  • Use floury potatoes, these are softer and crumbly in texture.
  • Cut them into equal pieces so that they are cooked at the same time.
  • Check with a knife whether they are well cooked before mashing them.
  • Heat the milk before adding it, this keeps the structure better
  • Also use herb butter instead of regular butter for a nice taste

Recipe mashed potatoes

 3 PERSONS

Ingredients

1 kg floury potatoes, unpeeled
150 ml milk
A knob of butter
Pinch of salt and pepper
Pinch of nutmeg

Materials
Masher or potato press

Preparation

Peel the potatoes if necessary and rinse them under cold tap. Bring a large pot of water to a boil with a pinch of salt. Boil the potatoes for about 15 minutes. Larger potatoes sometimes need a few minutes extra. Drop them off. Heat the milk, it doesn’t have to boil. Mash the potatoes with the pestle. Add the milk and butter and mash to a smooth puree. Season with salt, pepper and nutmeg. Garnish with a little parsley if desired.


Source: Leukerecepten by leukerecepten-nl.
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