- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 200 kcal
Quick summary
“Creamy and tasty mashed potatoes, ideal as a side dish for meats. It is worth it for the ease of preparation and unmistakable flavor.”
What you need to know
- Utiliza batatas para obter um purê macio e saboroso
- A manteiga garante uma textura cremosa
- O leite ajuda a atingir a consistência perfeita
Ingredients
Main
- 1 kg of potatoes
- 100 g of butter
- 1 cup milk
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Peel the potatoes and cut into equal pieces.
- Cook the potatoes in salted water until they are soft, about 25 minutes.
- Drain the potatoes and return them to the still-hot pot to evaporate excess moisture.
- Mash the potatoes with a fork or use a potato ricer until you get a smooth puree.
- Add the butter and mix well until completely melted.
- Incorporate the milk gradually, stirring until reaching the desired consistency.
- Adjust the salt and add black pepper to taste.
- Serve hot as a side dish for meats or other dishes.
Chef's tips
- Cozinhe as batatas em água salgada para melhor sabor
- Mantenha a panela quente após escorrer as batatas para evitar ressecamento
- Adicione o leite aos poucos para controlar a consistência
Variations
- Adicione queijo ralado ao final para um toque cheesy
- Inclua alho e cebola picados no início para dar mais sabor
- Misture ervilhas ou cogumelos ao purê antes de servir
Substitutions
- Manteiga pode ser substituída por creme de leite sem soro
- Leite pode ser substituído por caldo de legumes
- Sal pode ser substituído por ervas como orégano
How to store
Let the mashed potatoes cool before serving or storing. Stored in airtight containers in the refrigerator, it lasts up to 3 days.
Can it be frozen?
Not recommended to freeze, as the texture may change when thawing.
What to serve with
Serves perfectly with red meats, grilled chicken, or roasted vegetables.
Frequently asked questions
What is the best butter for mashed potatoes?
Quality butter, such as cultured butter, is recommended for a more intense flavor.
Can the mash be made without milk?
Yes, it can be replaced by vegetable broth or water to obtain a more solid consistency.
Can I use raw potatoes?
No, it is important to cook the potatoes to obtain a soft puree.
How can I tell if the puree is ready?
The puree is ready when it reaches the desired consistency, usually creamy and without lumps.
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