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. If available, try to choose flavor variety of potato, such as Pentland squire, Romano or King Edward type for your homemade mash potatoes.
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 a food processor will turn it in to a sticky gloop. Mash 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 sauce pan, potatoes, salt for seasoning, skimmed milk, small amount of butter or oil.
Preparation:
- First cut the potatoes in to even-sized chunks and add them to the saucepan of boiling, lightly salted 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.
25 Responses to “Making Perfect Mashed Potatoes”
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Natasha - 5 Star Foodie | June 12, 2009 at 4:41 am |
Mashed potatoes look pretty perfect to me!
Gera @ SweetsFoods | June 12, 2009 at 3:18 pm |
Mashed potatoes an excellent complement on every savory dish.
Of the potatoes available, not all suit to mash, some are only to be fried.
Thanks for the great information!
Cheers!
Gera
Reeni | June 12, 2009 at 4:42 pm |
These are great tips!! I have a craving for mashed taters now!! They look fluffy and delicious!
Angie's Recipes | June 12, 2009 at 6:06 pm |
hey! totally different layout…I first thought I was in somewhere else…..I wonder is there a possibility to use just chicken stock instead of milk to make the potato puree……
The Diva on a Diet | June 12, 2009 at 6:37 pm |
So much love for mashed potatoes! I always use low fat milk too … except for on the holidays when I celebrate by using light or heavy cream!
Great site, btw! What a marvelous collection of recipes you have. So glad to have found you via your comment. Nice to meet you, Nora!
nora | June 12, 2009 at 7:05 pm |
natasha and gera.. glad that you drop by and thnx for the lovely comments!!
@angie: yeah i think itll be a perfect idea to use chicken stock instead of milk as the mash will become more tasty and delicious. its worth a try
cheers!!
Faith | June 12, 2009 at 11:24 pm |
Your mashed potatoes look beautiful! I love serving mashed potatoes with roasted chicken and root veggies…perfect for a Sunday supper! Thanks for a great recipe!
Haley J. | June 13, 2009 at 3:49 am |
Great recipe – this is such a practical task that can be so cumberson. These are solid tips.
nora | June 13, 2009 at 4:15 pm |
reeni, Tdiva and Haley welcome to fuss free recipes
glad that you dropped by .. keep in touch.
Erica | June 13, 2009 at 8:12 pm |
Great Post! I love to make mashed potatoes. yours look perfect.
pigpigscorner | June 14, 2009 at 8:44 am |
Wonderful tips! I’m always on the look for perfect mash recipes.
Parita | June 14, 2009 at 9:19 am |
Very helpful post!! mashed potatoes look perfect
Cynthia | June 14, 2009 at 8:02 pm |
Your home on the web is an excellent resource. Thanks for visiting my blog.
Shari | June 15, 2009 at 3:18 am |
I know from experience that you are right about the inadvisability of using a food processor to mash potatoes. Sometimes the simplest food is the best food if it is prepared perfectly. Good post!
KattyBlackyard | June 15, 2009 at 4:09 am |
The article is very good. Please do write more
nora | June 17, 2009 at 5:01 pm |
thanx my friends, yeah mash potato is one of my favorite to have during breakfast as it gives a lots of energy
and shari, i totally agree with you glad that you stopped by 
Rosie | June 18, 2009 at 9:51 am |
Your mashed potatoes look fluffy and light and I’m such a sucker for a good dollop of creamy mash anytime especially with sausages and onion gravy – yum!
nora | June 18, 2009 at 10:28 am |
rosie add some roasted garlic before mashing, then stir in a handful of finely chopped thyme or rosemary, will taste real good
my husband is a fan of flavored mash
Blond Duck | June 22, 2009 at 6:11 pm |
I could eat mashed potatoes every day…
Rosa | June 27, 2009 at 9:35 pm |
Homemade mashed potatoes can’t be beat!
Cheers,
Rosa
Lorraine @ Not Quite Nigella | July 14, 2009 at 10:53 pm |
Very true about the food processor! I ended up with something akin to glue!
Hélène | September 13, 2009 at 5:32 pm |
I’ve never seen those kind of potatoes where I live. I use Yukon Gold for my mash. I have to say that your mashed potatoes looks so creamy and good.
Malou@IMPROMPTU | January 29, 2010 at 7:15 pm |
your site is a great resource… thank you for all the information you are sharing here. GREAT JOB!
nora | February 13, 2010 at 2:11 pm |
my pleasure malou!!! making this site informative is my main target!!
tasteofbeirut | February 13, 2010 at 5:31 am |
I could not agree more. In my opinion, you have to start with the type of potatoes and then take your time and follow these rules that you outlined.