Mash potatoes how much milk

Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Tips Read our picks for the best potato mashers to make cooking your favorite recipes that much easier. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Syble. Rating: 5 stars. I have been making mashed potatoes like this for over 50 years For this recipe to be a success, you have to know a little about potatoes.

Red ones will be gummy. Start them off in COLD water so everything will reach boiling at the same time. The more steam is gone, the more the potatoes will absorb the milk. No problem with 'soupy' potatoes here While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. Why wash another pan? Add the steamed potatoes and mash and season. I've had my share of 'gummy' and 'soupy' mashed potatoe in my time : Oh! And if this is for a special occasion Drain potatoes in a colander.

Place milk in a small saucepan over medium-high heat. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter.

Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment.

Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste.

Mix to combine. For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter. So, put down the instant potatoes! June actually happens to love instant mash. Though people have many different thoughts on mashed potatoes like keeping skin on the potatoes vs. They combine all of our absolute favorite things about mashed potatoes but still allow you to customize them yourself.

And making these homemade mashed potatoes is insanely easy. But what actually separates amazing mashed potatoes from subpar ones? See our top tips below. Russet potatoes the classic brown-skinned ones used for baked potatoes are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

This is the age-old debate: Should you peel your potatoes for mashed potatoes?! Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you. Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds.

Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes. You can also put them in a slow cooker a couple hours on low , or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve. Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork. While the potatoes are cooking, melt the butter and warm the cream.

You can heat them together in a pan on the stove or in the microwave. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon a metal spoon might bend to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.