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You can have Smooth and creamy mashed potatoes using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Smooth and creamy mashed potatoes
- Prepare 2 of large potatoes.
- You need 1 of onion grated.
- You need 1/2 tsp of garlic paste.
- Prepare 1/2 tsp of ginger paste.
- Prepare 1/2 tsp of turmeric powder.
- Prepare 1/2 tsp of black pepper.
- It’s 1/2 cup of finely chopped coriander.
- Prepare to taste of Salt.
- You need 2 tbsp of butter.
- You need 2 tbsp of heavy cream.
I have a thing about holidays. I don't want to think about the next one until the current one is past (which, by the way. Yukon Gold potatoes are medium-starch content potatoes and starch contributes to the fluff-factor. This makes Russet or Idaho potatoes, which are both This isn't always the best for the technique for creamy, smooth, and fluffy mashed potatoes, though.
Smooth and creamy mashed potatoes step by step
Wash and peel your potatoes. In a sauce pan add water and some salt (I add a little salt when boiling because I feel it gives the potatoes a richer taste) add the potatoes, bring them to a boil until they are well cooked, a fork or wooden skewer can easily go through. Drain excess water and set aside to allow to cool..
In another pan, (or the same one) add in your butter, once it melts, add the grated onions(using grated onions helps in achieving a smooth mash at the end) sauté until they just start to become translucent. Add in garlic-ginger pastes and some salt, mix then add all the ground/powdered spices and the coriander. Give it a good mix then turn off the heat..
Mash up the potatoes using a potato masher or a spatula. For a smoother texture you can pass the mashed potatoes through a sieve using the help of spatula/spoon to apply some pressure (if you do this, make sure to scrape off the potatoes on the outside of the sieve) I didn't do the whole seiving thing though, I was too hungry😂.
At this point, you can transfer the onion mixture into a bowl, add the mash pototoes plus the cream. Give it a good mix.
Serve.. Enjoy😋.
Instead, try boiling whole potatoes or boil. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere. While the potatoes were very creamy they were incredibly bland. I did not have a ricer so they were mashed with a fork no problem. Any type of potato can be mashed, but for the trifecta of perfection, fluffy, smooth, and creamy, one potato reigns supreme: the Yukon Gold.
