Mashed Potatoes

Mashed Potatoes | Super Savoury Spuds

Kareem of FibreOptics
Mashed potatoes the way my mom makes them. Superb, buttery and minimal lumps.
Prep Time 1 hour
Total Time 1 hour
Course Side Dish
Cuisine Canadian, Jamaican
Servings 4 adults
Calories 300 kcal

Equipment

  • 1 large soup pot
  • 1 potato masher (ricer or fork as alternative
  • 1 vegetable peeler
  • 2 large mixing bowls
  • 1 large wooden spoon
  • 1 small saucepan

Ingredients
  

  • 500 g yellow potatoes (1 1/4 lb) (4.5 cups) (preferably Yukon Gold variety s
  • 1 tbsp Kosher salt (15 g)
  • 1/4 cup butter (60 g)
  • 1/2 cup cow’s milk (60 mL)
  • 6 cloves roasted garlic (60 g) (optional)
  • 6 L water

Instructions
 

Preparation

  • Assemble all ingredients and equipment.
  • In a large soup pot, bring 6 L water to a boil. Meanwhile, rinse and peel 8 – 10 Yukon Gold potatoes (500 g) using a vegetable peeler.

Boiling

  • Carefully, submerge the peeled potatoes in the boiling water and lower the heat to a simmer. Leave the potatoes to boil for 40 min. Check in at 30 min.
  • During the 30 min check-in, assess the potatoes for doneness. They should be fork tender.
  • In a small saucepan, bring ½ cup milk (125 mL), ¼ cup butter (60 mL), 1 tbsp Kosher salt (15 g), and 6 cloves of roasted garlic (60 g).

Finish and Serve

  • Once the potatoes are fork tender, retain ~5% of the hot water (300 mL) and drain away the excess water using a colander. Then, return the potatoes to the hot large pot. Add the hot milk and garlic mixture to the potatoes and mash vigorously with a potato masher over low heat. Aim to mash and whip the potatoes until little to no lumps remain, using the retained hot sparingly to soften and smooth the potato mash.
  • Your garlic potato mash is now ready. Serve immediately, enjoy heartily!
Keyword butter, mashed, potato