In the world of side dishes, we all have our favourite. My personal favourite is mashed potatoes by far. I have even been heard saying that it’s better than ice-cream :O! This is seriously the best mashed potatoes ever and I will give you all my tips to get it just right.
The world of side dishes is vast and delicious. Another delicious side that I love is polenta. It’s similar to mashed potatoes in that it has a silky texture and when it’s warm, they feel like an internal hug when you eat them. Then there are classics such as long-grain rice or even there are those who replace rice with quinoa. And don’t even get me started on the world of salads! There are many options that adapt to different tastes, occasions and pantries.
For me, this is truly the best mashed potatoes because the result in texture and flavour is supreme. What makes the difference is that I roast the potatoes instead of boiling them, just like with my gnocchi recipe. What this achieves is that it dries up the potato more, living more space for butter and milk, thus making it tastier.
There are two teams in the world: those who love soft and silky mashed potatoes, and those who like it more rustic, with bits of potato and even skins. I have to say that, in general, I’m a smooth team, like the one in the photos. To achieve this texture you can use a potato ricer or even a colander or sieve! This gets a really fine potato finish. Remember to always press the potato while still hot! Otherwise, it will be too tough for you. To make the more rustic style of mashed potatoes you could even use a fork! Would you like me to show you how to achieve that? Let me know in the comments below!
- 500 g potatoes whole
- 2 tbsp melted butter or olive oil
- 1 tbsp cream optional but recommended
- Milk any kind, to adjust the texture
- Salt and pepper to taste
- Roast the potatoes, skin on, in a preheated oven at 200°C/400°F for 1 hour – 1 hour 30 minutes depending on the size of the potatoes. You should be able to puncture them with a knife with extreme ease.
- While they're still hot, cut them in half and remove the inside with a spoon. It's important that they're hot or it will be too hard to press them. Discard the skin. Press the potatoes through a potato ricer or through a colander/sieve, pressing with the back of a spoon.
- Add the butter, cream, salt and pepper and mix. Adjust the texture to your liking by adding milk.