Perfect Mashed Potato
Who doesn’t love creamy, smooth mashed potato? Here is the fool proof recipe for it!
- Side Dish
1 kg potatoes
1 tsp salt, plus more to taste
1 cup milk (or cream)
4 tbsp butter
0,25 tsp freshly ground black pepper
0,25 tsp ground nutmeg
No Electric Mixer
Peel and cut potatoes into 1 1/2-inch-thick slices.
Place in a medium saucepan.
Cover with cold water; add 1 tablespoon salt, bring to a simmer.
If using a potato ricer, fill another saucepan with water; place over low heat.
Keep potatoes at a low simmer until a knife slips in and out easily.
Drain potatoes in a colander.
Place milk in a small saucepan over medium-high heat. Proceed to Step 4.
If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute.
Using a whisk, incorporate butter.
Drizzle in hot milk, whisking continuously.
Add pepper, nutmeg, and salt to taste; whisk to combine.
Electric Mixer Method
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-low speed, until most lumps have disappeared, about 1 minute.
Add butter; mix until blended.
On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste.
Mix to combine.