Mashed Potatoes | Super Savoury Spuds
Mashed potatoes the way my mom makes them. Superb, buttery and minimal lumps.
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!