This article details a six-ingredient mashed potato recipe emphasizing water, salt, russet potatoes, butter, sour cream, and milk. The author shares a method for preparing the potatoes with skin on, highlighting the importance of uniformity in cutting and timing in cooking to prevent overcooking. Leaving some starchy water enhances flavor while mashing carefully prevents a gummy consistency. Finally, the recipe opens up to various flavorful additions like cheese and green onions, making it versatile according to family tastes.
When mashing potatoes, it's crucial not to overdo it; excessive mashing releases too much starch, leading to a gummy, unpleasant consistency.
Start with about half a cup of milk when mashing, adjusting as necessary; adding too much milk at once can spoil the texture.
Leaving a bit of the salty, starchy water in the pot improves flavor and texture, so lightly drain the potatoes without removing all the liquid.
You can elevate the basic mashed potato recipe by incorporating shredded cheddar, green onions, or bacon bits for added flavor.
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