No, I’m not turning this blog into a cooking blog but I do want to share this recipe because my Mum thinks I make amazing mashed potatoes. Though I’m not sure that by giving the recipe out, it will guarantee that you’ll make them as good as I do (hehe I swear I’m not being cocky!). I think that the most important ingredient in any recipe is a person’s own character, and that it’s always evident in a person’s cooking. Anyway, shall we just get on with it?
Utensils: Wooden spoon, sharp knife, cutting board, large pot with lid, colander (maybe).
- 3 large potatoes (or 4 medium, or 5 small potatoes)
- 6 garlic cloves
- 1 tablespoon of butter (you can use unsalted butter if you like)
- 3/4 cup of milk (approximate)
- 1 teaspoon of pepper
You’ll notice that I don’t add salt to this recipe, that’s because my Dad has high blood pressure so we tend not to cook with salt in the house and just add it on as we’re eating. Also, I have to mention (because you’ll notice it in the photos) that I have used 2 small red potatoes, 1 medium yukon gold potato and 1 fairly large baking potato. I like to do this because it gives the mashed potatoes a more complex flavour and texture. Anyway… on with the instructions:
- Fill a large pot 1/3 full of water.
- Wash your potatoes thoroughly (use a brush if necessary).
- Do no peel your potatoes, the skin is healthy for you anyway.
- Cut away any deformaties and cut potatoes into chunks (it doesn’t matter what size, just as long as they are all the same size – this will ensure that your potatoes cook evenly. Just remember that the smaller you cut them, the faster they will cook but they will also have a higher chance of over cooking). If you really need a measurement, I like to cut them into 3-3.5 inch cubes.
- Place cut potatoes into pot of water.
- Peel and smash1 your garlic cloves.
- Place peeled garlic cloves into pot of water.
- Turn to high heat (alternatively, you can turn the heat on as soon as you fill the pot with water to save time. I had to turn it on at this stage because there isn’t enough room to cut beside the stove).
- Once the water has started to boil, turn the heat down to just below medium and allow the potatoes to simmer for approximately 20 minutes.
- Test the potatoes’ tenderness with a wooden spoon. If you can cut one, but there is still a little bit of toughness to the potato then they are ready. Be sure that there is only a little resistance to your spoon, if they’re too hard and you’ve already drained the water – you can still save them but they will be a little more bland than they should be.
- Turn the heat down to low.
- Drain the water using a colander. If you’re brave, use the lid by leaving a small gap between the lid and the pot2
- Using a masher, mash the potatoes until there are no big chunks left3.
- Add the butter and the 1/2 of the 3/4 cup of milk, and stir with the wooden spoon.
- If the mashed potatoes are too dry, add the rest of the milk and stir4.
- Season with pepper and stir.
- Transfer to serving bowl, pair with steak your way or chicken your way, some veggies and enjoy!
Please do try this recipe and let me know how it turns out for you. And of course, what kind of a person would I be if I didn’t give you pictures to look at so you know what I’m talking about? Although, you’ll have to forgive me but after I put the butter in… I forgot to keep taking pictures as the steaks were ready and it was time to eat! I didn’t even get a photo of the final product. Maybe one day… ;P
Colander photo courtesy of Kitchen Classics
((I’ve actually had this post on the backburner for a long time, as I really didn’t want to start posting recipes on the blog but I’ve since revisted and thought that I did a decent job of taking the pictures and writing up the post that I shouldn’t just leave it in drafts forever.))