Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, master mashed potatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Learn how professional chefs make mashed potatoes from start to finish. How to Make Really Good Mashed Potatoes. Light, Fluffy Mashed Potatoes Start With Dry Potatoes.
Master Mashed Potatoes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Master Mashed Potatoes is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook master mashed potatoes using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Master Mashed Potatoes:
- Make ready 2.5 lbs potatoes - russet or Yukon gold are best
- Prepare 1 (14.5 oz) can evaporated milk
- Prepare 6 tbs unsalted butter - cubed
- Take 1/2-1 tsp salt
- Prepare 1/4 tsp black pepper
- Take enough water to cover potatoes
- Make ready 2 tsp or 2 cubes chicken bullion (optional)
Whether you're a sour cream devotee or worship at the altar of garlic, you likely have a beloved recipe and wouldn't. Secrets to Mashed Potatoes from a Master Chef. Learn how to make mashed potatoes with these helpful tips and tricks from Food.com. What elevates mashed potatoes from fine to fantastic?
Instructions to make Master Mashed Potatoes:
- Wash, peel and cut potatoes to 2 inch chunks. Place in colander and rinse under cold running water to rinse off excess starch. This will help keep them fluffy. Promise.
- Transfer to a medium/large pot. Add enough water to cover potatoes by about 1/2 inch. Add chicken bullion if desired (adds to the depths of flavor).
- Bring to a boil over medium high heat. Reduce heat to medium, cover and boil gently until potatoes are fork tender. About 12-15 minutes.
- Drain potatoes in colander. Return potatoes to pot over low heat. Add butter, half the can of evaporated milk, 1/2 tsp salt, and pepper.
- Use manual potato masher or handheld electric mixer to mash and blend to desired consistency. Add additional evaporated milk as needed. I generally need about 3/4 of the can. Taste and add more salt as needed.
- Note: using the electric mixer will help provide a very smooth and creamy mashed potato, but be careful not to over mix as this can turn them gluey instead of creamy and fluffy.
A few simple steps and the addition of sour cream. But have you mastered making mashed potatoes? What about putting a twist on the classic recipes? There's a whole lot more to the Thanksgiving favorite than boiling spuds and blending them with butter. This is the only recipe you need for creamy spuds.
So that’s going to wrap it up with this special food master mashed potatoes recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
