- Servings 5
- Prep 15 min
- Boiling 25 min
Nutrition Per Serving
Calories: 215 kcal Protein: 4 g Fat: 9 g Saturated Fat: 5.6 g
Carbohydrates: 33 g Dietary Fiber: 3 g Sugars: 1.5 Cholesterol: 24mg
Sodium: 200 mg
Ingredients in Mashed Potato Recipe
- 2.5 pounds of yellow potatoes (Yukon Gold, Dutch Yellow, or Yellow Finn)
- Water (for boiling)
- Four tbsp. of unsalted butter
- One tsp. of salt (adjust to taste)
Kitchen тools for Mashed Potato Recipe
- Vegetable Peeler
- Chef’s Knife
- Cutting Board
- Large Pot
- Colander
- Potato Masher
- Measuring Cups and Spoons
- Small Saucepan
- Mixing Spoon or Spatula
- Serving Bowl
How to Make Mashed Potatoes
- Start by washing the potatoes thoroughly.
- Cut the potatoes into roughly equal, large chunks or use whole peeled potatoes
- Cover the potato chunks in a large pot with cold water. The water should be about an inch above the potatoes’ level. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer. Cook the potatoes until tender but still firm, about 15-20 minutes. They should be easily pierced with a fork but not falling apart.
- Before draining, reserve about a cup of the water in which the potatoes were boiled. This starchy water will help adjust the consistency of your mashed potatoes later.
- Drain the potatoes well.
- Return the drained potatoes to the pot. Add the butter and start mashing the potatoes using a potato masher. Aim for a chunky texture by mashing less vigorously and leaving some larger potato pieces intact.
- Gradually add the reserved potato water, a little at a time, until you achieve your desired consistency.
- Season with salt, adjusting according to your taste
- Transfer the potatoes to a serving dish. Sprinkle the finely chopped green onions over the top as a garnish
Tips
Mashed Potatoes
Mashed Potatoes are a comfort food that can bring warmth and joy to any table. When given a buttery twist, this classic dish transforms into an irresistible culinary masterpiece that promises to delight your taste buds and soothe your soul. Perfect for any occasion, from a casual family dinner to the most festive holiday gatherings, these pureed potatoes are more than just a side dish; they celebrate simplicity and flavor.
This hearty and comforting chunky mashed potato recipe serves five and uses simple ingredients to bring out the natural flavors of the potatoes. Yellow potatoes, known for their buttery texture and delicious taste, are the star of this dish. Popular sorts include Yukon Gold, Dutch Yellow, and Yellow Finn. Each variety will give your dish a rich flavor and a beautiful golden color.
- Choosing Potatoes: The choice of yellow potato variety can slightly alter the flavor and texture of your potatoes. Yukon Golds are widely loved for their buttery taste and moist texture, making them an excellent choice.
- Cooking Potatoes: Starting with cold water ensures that the potatoes cook evenly. Avoid overcooking, as it can make the potatoes watery and lead to a less desirable texture.
- Mashing Technique: For chunky , textute use a hand masher and press down gently, leaving some pieces larger for texture. Avoid over-mashing to prevent the potatoes from becoming gluey.
- Reserving Potato Water: The starchy water from boiling the potatoes helps adjust the consistency and adds flavor. It’s a better option than plain water.
- Garnish and Flavor: Green onions add a fresh, sharp taste that complements the potatoes. For variation, consider other herbs like chives or parsley.
Benefits of Peeling and Boiling Whole Potatoes
- Retained Nutrients: When boiling whole potatoes, less surface area is exposed to water, which helps to keep more of the potatoes’ nutrients. Vitamins and minerals can leach into the boiling water when potatoes are cut into smaller pieces.
- Better Texture: Cooking potatoes whole and with their skins on can also contribute to a better texture in the finished mashed potatoes. The skins help to protect the potatoes from absorbing too much water, preventing them from becoming waterlogged and resulting in a creamier mash once peeled post-boiling.
- Flavor Preservation: Boiling potatoes whole can help preserve their natural flavors. The reduced exposure to water helps minimize the loss of flavor compounds, resulting in a more flavorful batch of mashed potatoes.
- To use this Method in the chunky mashed yellow potatoes recipe, start by peeling the potatoes if you prefer a skinless mash, or simply scrub them well if leaving the skin on for added texture. Boil the potatoes in salted water until tender and easily pierced with a fork. This may take longer than boiling potato chunks, so adjust your cooking time accordingly.
Can I make mashed potatoes ahead of time?
Yes, mashed potatoes can be refrigerated for three days. To reheat, add a little milk or cream and stir well.
What are some common mistakes to avoid when making mashed potatoes?
Avoid using a food processor as it can make the potatoes glued.
Ensure the potatoes are well-drained, avoid overcooking, and use enough butter or cream for flavor and texture.
Use a potato masher or ricer for the best results.