Making Perfect Mashed Potatoes
Mashing is ideal for most of the vegetables especially potatoes and other roots, such as parsnips, turnips, sweet potatoes, and also swede. Have a look here for the best types of potatoes to use for mashing.
When you’re cooking potatoes, it’s essential to prevent the potatoes from absorbing water which would make the mash too wet. To prevent this there are two ways, you can either cook the potatoes in their skins and peel them later or peel them first and then steam.
It is always better to use your hands or a potato masher to mash potatoes since using a food processor will turn it into a sticky gloop. Mashed potatoes are always perfect as an accompaniment for breakfast. Below is how I make homemade healthy low-fat potato mash.
Things needed: A non-stick saucepan, potatoes, salt for seasoning, skimmed milk, small amount of butter or oil.
Preparation:
- First cut the potatoes into even-sized chunks and add them to the saucepan of lightly salted boiling water. Cover and simmer for 20 minutes or until tender. Drain the potatoes and return them to the pan.
- Meanwhile, heat the milk until almost boiling, peel the potatoes with a peeler and then pour the milk over the potatoes. Add the butter or oil and mash the potatoes until smooth. Do not use a food processor, since it is too harsh and will make the potatoes glue-like in texture.
- Adjust the seasoning to taste and serve immediately. Alternatively, if the mash is to be kept hot, cover the pan with a clean tea towel instead of a lid, to keep it fluffy.
Check out my favorite recipe for mashed potatoes here!
