Perfect Mashed Potatoes
I am aware that everyone seems to have their own version for the perfect mashed potatoes. Usually, this version is the one they used to eat as children. I understand that nostalgia gives some extra points to a recipe, but so does it retract credibility. This recipe right here is one that you can trust. For it has nothing to do with my childhood memories. Instead, it was created recently and after a lot of trial and error, so I feel confident to share with you the secret to the perfect mashed potatoes. And along with some technique shenanigans you’ll find in the instructions, the main trick lies in – you guessed it – flavor. Adding just one clove of garlic and a couple of bay leaves, while boiling, adds depth and elevates this elementary ingredient. Using buttermilk in place of milk results in a tangy – but not overpowering – note.
INGREDIENTS
2 pounds / 1 kg potatoes
1 garlic clove
1-2 bay leaves
1/2 cup buttermilk
3 tbsp butter divided
Chives (optional)
INSTRUCTIONS
Step 1
First peel and cut the potatoes in equally thick pieces in order to secure that they will cook evenly. Then, place the potatoes in a large pot and cover with water. Although there is a lot of debate around the peeling-before-boiling method, I find it undoubtingly easier and faster this way. The potatoes are very hot to handle after boiling and if you wait for them to cool down, you may risk ending up with cold potatoes.
Step 2
Place the garlic clove and the bay leaves in the pot, as well, and bring it to a boil over high heat. Season generously with salt – as a rule of thumb, use one tsp of salt for every pound of potatoes. Then, lower the heat to medium and let it simmer for about 10’-12’ or until the potatoes are easily pierced with a knife.
Step 3
Remove the garlic and bay leaves and drain the potatoes removing all water. After that, return them to the pot and let them steam over medium/low heat, so that any remaining liquid evaporates. Water is our enemy – we want potatoes as dry as possible. Meanwhile, warm the buttermilk and melt two tbsp butter in it. You need both the potatoes and the buttermilk mixture warm for a perfect absorption.
Step 4
After that, mash the potatoes to your desired consistency and pour the buttermilk/butter mixture over them. Stir until fully incorporated so that the potatoes are fluffy or creamy. Make sure not to overmix them – this will result in gluey potatoes and nobody wants that.
Step 5
Lastly, salt and pepper to taste. Serve, topping with the remaining butter and chopped chives. Now that you know the secret, make these perfect mashed potatoes and enjoy them as a side dish at every occasion!
Perfect Mashed Potatoes
Ingredients
- 2 pounds potatoes
- 1 clove garlic
- 1-2 leaves bay
- 1/2 cup buttermilk
- 3 tbsp butter divided
- Chives
Instructions
- Peel and cut the potatoes in equally thick pieces to secure that they will cook evenly. Then, place the potatoes in a large pot and cover with water.
- Place the garlic clove and the bay leaves in the pot and bring it to a boil over high heat. Season generously with salt, lower the heat to medium and let it simmer for about 10’-12’.
- Remove the garlic and bay leaves and drain the potatoes. Then, return them to the pot and let them steam over medium/low heat. Meanwhile, warm the buttermilk and melt two tbsp butter in it.
- Mash the potatoes to your desired consistency and pour the buttermilk/butter mixture over them. Stir until fully incorporated so that the potatoes are fluffy or creamy.
- Salt and pepper to taste and serve, topping with the remaining butter and some chopped chives.
