The best mashed potato recipe! Varieties of potatoes to use for a fine and tasty mash, tips, ideas to vary the basic recipe and to accommodate your leftover mash.
*Ingredients :
° 1 kg of potatoes, preferably yellow flesh such as ratte or Yukon Gold, see notes
° 60 g of butter I put 100 g of butter, see notes
° 20 cl of very hot whole milk, or liquid cream, for a creamier purée
° A pinch of grated nutmeg optional
° Salt and pepper
+Finishing :
°Chives, parsley, thyme, optional
*Instructions :
Peel and wash the potatoes. Cut them into large cubes.
Cook them in a large saucepan or casserole dish in salted water for about 15 minutes. Test with the tip of a knife that should go through the flesh without resistance.
Drain the potatoes well and leave them in the hot pan.
Heat the milk until simmering, in a small saucepan or in the microwave.
Crush the still hot potatoes with a potato masher or pass them through a vegetable mill.
Gradually add the milk while whisking the mash with a fork until the desired consistency is achieved. Don't whisk too long to avoid a sticky mash.
Add the grated nutmeg, salt and pepper. Taste to check the seasoning. Add salt or pepper if needed.
Serve hot. Optionally, sprinkle with chopped chives (or parsley, thyme ...). Enjoy your lunch !
Enjoy !
