Por
Master Receita Solta
"This classic mashed potato combines freshly mashed boiled potatoes with butter and heated milk seasoned with salt and black pepper. A velvety, rich, and versatile side dish for many dishes."
- Cooking the potatoes in pieces with already salted water seasons the pulp uniformly from inside the tissues. - Passing the potatoes while still hot through the ricer avoids the formation of lumps without activating excessive starch. - Melted butter and hot milk emulsify with the puree, giving a shiny finish and silky texture.
Peel the potatoes and cut into pieces.
Cook the potatoes in salted water for about 20 minutes or until tender.
Drain the potatoes and place them in a bowl.
With a masher, mash the potatoes until homogeneous.
Add the butter and milk, mixing well.
Season with salt and black pepper to taste.
If you want a creamier puree, add more milk little by little until reaching the desired texture.
Serve immediately or keep warm until serving time.
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- Purée with parmesan cheese: add half a cup of freshly grated parmesan while the puree is very hot. - Touch of confit garlic: mash four cloves of garlic roasted in olive oil together with the mashed potatoes. - Puree with nutmeg: grate a pinch of fresh nutmeg at the moment of finishing with the warm milk.
- Common English potato can be replaced with Asterix potato (pink-skinned) which has less water and more starch. - Whole cow's milk can be replaced by fresh heavy cream, milk cream, or nut drink. - Regular butter can be substituted with clarified butter (ghee) or fruity extra-virgin olive oil.
Store in a closed glass or plastic container in the refrigerator for up to 3 days. To reheat, place in a pan over low heat adding two tablespoons of warm milk, stirring with a spoon until it regains creaminess.
It is not recommended to freeze mashed potatoes made with milk and butter. Starch undergoes retrogradation in the freezer and expels water when thawing, resulting in a spongy, watery, and grainy texture that loses homogeneity.
Perfect side dish to accompany roast meats, beef stew with gravy, grilled chicken fillets, or baked fish. Pairs with a young red wine like Merlot or chilled natural red fruit juice.
Beating potatoes in a blender or food processor breaks the starch cells creating elastic glue; use only a manual juicer.
The asterix potato (pink skin) is ideal because it has a higher dry matter and starch content, absorbing butter and milk better.
Cold liquids cause thermal shock in mashed potatoes, hardening the fat and leaving the consistency heavy and opaque.
Pass the mashed potatoes through a fine stainless steel sieve and increase the proportion of cold emulsified butter little by little.
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