Despite mashed potatoes being only an addition and not a main course, properly prepared they can definitely change the taste of many dishes. What are mashed potatoes? Simply put, they are pureed or mixed, boiled potatoes combined with salt, pepper, butter and milk or cream. Often, additional spices such as herbs, onion, mustard or horseradish are added to the mash. The secret to good mashed potatoes is butter, the more the better.
In my home, the most popular version of mash is made with fried onion. I make it by frying yellow and green onions in lots of butter and when ready, I combine it with the boiled potatoes. I serve this type of mash mostly as an addition to meats and fish.
Ingredients for mashed potatoes.
- 800 g potatoes
- 1,5 teaspoon of salt
- 200 ml lukewarm milk
- 5 full tablespoons of butter
- 100 g yellow onion
- 1 green onion
How to prepare mashed potatoes.
Peel the yellow onion, cut it into small cubes and put it in a frying pan. Add the butter and fry over a low heat for 4-5 minutes (the onion should turn slightly golden), then add finely chopped green onion to it. Keep on the heat for an additional minute.
Peel the potatoes, cut the larger pieces in half, put them in a pot along with salt and cold water. Boil until the potatoes become tender. Once cooked, drain the water and mash the potatoes with a potato masher. Once done, add the fried onion and keep mashing for a few seconds, then add lukewarm milk. Keep mashing for about a minute or until a creamy, uniform puree is obtained without any lumps.
Good to know when making mashed potatoes.
If you peel the potatoes in advance and keep them in cold water, keep them in without salt. Add salt to the water only once you put the potatoes on the heat, otherwise the potatoes will turn dark.
The best varieties of potatoes that can be used for the mash are Russets or Yukon golds.
Do you like using potatoes in your cooking? If so, try our recipe for Roasted potatoes.