Potatoes are one of the most versatile vegetables, and there are a lot of delicious dishes that can be made out of them. Nothing beats a plate of mashed potatoes drenched in gravy, but there’s one key ingredient that will elevate the flavour.
As shared by Becky Hardin, a chef and founder of The Cookie Rookie, revealed the key to the perfect mashed potato is to cook it in milk or cream instead of boiling water, the Express reports.
She explained: “The secret to beautifully creamy, easy mashed potatoes is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavoursome potatoes that are beautifully smooth.”
Boiling potatoes in water is just the standard method, however, by adding milk or cream, you’ll get a much smoother texture for a more velvety mash. The potatoes will have a tastier, creamier and richer flavour without adding unnecessary ingredients.
Ingredients:
Add the potatoes, water, and cream or whole milk to a large saucepan over medium heat. Then, season with salt and pepper and let the potatoes boil. Once it starts to bubble, reduce the heat and let it continue to boil for another 20 minutes until the potatoes can be pierced with a fork.
After that, drain the potatoes in a colander using a medium bowl, making sure to save the creamy milk remaining they were cooked in. Place the potatoes back into the saucepan by themselves over medium-low heat, slowly stirring them to get rid of any moisture.
Cut the button and add it to the saucepan, stirring it once again with salt and pepper until the texture becomes smooth. For those who want fluffy mashed potatoes, add some of the leftover milky liquid. Finally, and the best part, serve and enjoy!
Mashed potatoes can be enjoyed with a variety of dishes, including roast chicken and steak. It also goes well by adding toppings like chives, small fried pieces of bacon or garlic, bacon, and sun-dried tomatoes.
By following these simple instructions and using only a few ingredients, chefs and non-experienced chefs can elevate a simple dish and turn it into a finger-licking one.
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