Here is the recipe for the most beloved side dish in my home: mashed potatoes.
The secret to a perfect result is gently mashing the potatoes with a hand masher, not a food processor, adding butter or olive oil, and only then adding warm milk or cream, including nondairy options, for wonderfully airy mashed potatoes.
Mashed potatoes
(Photo: Shutterstock)
Ingredients (Serves 4)
- 4 medium potatoes, preferably white, peeled and cut into medium cubes
- 30 grams butter or margarine, or 3 tablespoons olive oil
- 1/4 teaspoon grated nutmeg
- 1/4 cup milk or cooking cream, or a milk alternative or nondairy cream, warmed
- Salt
- Black pepper
Preparation
- Place the potatoes in a large pot, add water to cover, add 1/2 teaspoon salt and bring to a boil. Lower the heat to a gentle boil and cook until the potatoes are completely soft. Drain and transfer to a bowl.
- Add the butter, or its substitutes, and the nutmeg, and mash the potatoes into a smooth puree. Pour in the warm milk, or its substitutes, add salt and pepper, and mix gently until combined.
- Storage: For serving as a puree, the dish is best fresh. Leftovers can be kept in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, preferably with a little milk added.