Creamy Mashed Potatoes
Soft, creamy mashed potatoes that work as a side to any main or as a salad on their own. Steam the potatoes, mash them while hot, and fold in butter and warm milk until silky. Adjust the texture to your taste and finish with a sprinkle of parsley. Steaming instead of boiling keeps more vitamins and makes them fluffier.
Ingredients
Main
- Potatoes2
- Butter70 g
- Milk30 g
- Salta pinch
- Peppera pinch
- Dried parsleya pinch
Directions
- 1
Get your ingredients ready — potatoes, butter, and milk.
- 2
Peel the potatoes and cut them small so they cook quickly.
- 3
Steam the potatoes for about 15 minutes. Boiling works too, but steaming loses fewer vitamins. They're done when a chopstick slides all the way through.
- 4
Mash the potatoes with a fork while hot and season with salt and pepper.
- 5
Add the softened, room-temperature butter and mix well.
- 6
Pour in the warm milk a little at a time, stirring with a spatula. Warm the milk by setting it in the potato-steaming water.
- 7
Adjust the consistency to your taste.
- 8
Sprinkle with parsley and it's done.
Tips
Steaming the potatoes rather than boiling loses fewer vitamins and keeps them drier and fluffier. Add the milk warm so the mash stays smooth and doesn't seize up.