Ingredients:
- 2 lbs (900g) potatoes (Russet or Yukon Gold)
- 4 tbsp unsalted butter
- ½ cup whole milk (or cream for richer mashed potatoes)
- Salt to taste
- Freshly ground black pepper
- Optional: Fresh herbs like chives or parsley for garnish
Instructions:
Step 1: The Right Way to Peel Potatoes
- Blanching Method:
- Bring a large pot of water to a rolling boil.
- Carefully drop the whole potatoes into the boiling water and let them cook for about 30 seconds to 1 minute.
- Immediately transfer the potatoes to an ice bath (a bowl filled with cold water and ice cubes) to stop the cooking process.
- Once cooled, gently rub the skins with your hands or a paper towel—the skins should slide right off effortlessly!
This method keeps the most nutrients in the potato and makes peeling easier than ever.
Step 2: Cooking the Potatoes
- Boil the Potatoes:
- After peeling, cut the potatoes into equal-sized chunks for even cooking.
- Place the potato chunks into a large pot and cover with cold water.
- Add a generous pinch of salt and bring the pot to a boil over medium-high heat.
- Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
Step 3: Mashing to Perfection
- Mash and Mix:
- Drain the potatoes and return them to the pot over low heat to remove any excess moisture.
- Remove from heat and add the butter, mashing the potatoes until smooth.
- Gradually add the milk (or cream) while continuing to mash until you reach your desired consistency.
- Season with salt and freshly ground black pepper to taste.
Step 4: Serve and Enjoy!
- Garnish and Serve:
- Transfer the mashed potatoes to a serving bowl.
- Garnish with fresh herbs if desired.
- Serve immediately with your favorite main course and enjoy the smooth, creamy, perfectly peeled mashed potatoes!
Chef’s Tip: Peeling potatoes using the blanching method not only saves time but also preserves the potato’s nutrients and flavor. Plus, it’s way easier than the old-fashioned way!
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