Imen Dridi Joy of Cooking Mashed Potatoes, made with baking potatoes, garlic, milk, butter, salt, and pepper, serves 6. Preparation and cooking take about 35 minutes. This dish is creamy, flavorful, and a classic comfort food favorite for any meal.
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𧥠Why Youâll Love This Mashed Potatoes Recipe:
- Simple Ingredients: The recipe uses basic ingredients that are likely already in your kitchen – potatoes, milk, butter, garlic, salt, and pepper. There’s no need for a special trip to the grocery store.
- Comforting and Creamy: Mashed potatoes are the epitome of comfort food. This recipe guarantees a creamy, smooth texture that’s incredibly satisfying with each bite.
- Easy to Make: This recipe is straightforward and easy to follow, making it perfect for cooks of all levels. Whether you’re a beginner or more experienced, you’ll find it simple to get great results.
- Reheatable: Leftovers, if you have any, reheat well, so you can enjoy delicious mashed potatoes even the next day. Just add a little milk when reheating to keep them creamy.
â What Is Joy Of Cooking Mashed Potatoes Recipe?
Joy of Cooking mashed potatoes recipe combines peeled, quartered baking potatoes, garlic, milk, butter, salt, and pepper. It’s a simple, creamy side dish, boiled until tender, then mashed with warm milk and butter for smooth flavorful potatoes.
đ„ Joy Of Cooking Mashed Potatoes Ingredients
- 2 pounds baking potatoes, peeled and quartered
- 3 cloves garlic, peeled, or to taste (Optional)
- 1 cup milk
- 2 tablespoons butter
- salt and ground black pepper to taste
đ„ How To Make Joy Of Cooking Mashed Potatoes
- As the water boils, add salt to a big pot. Lower the heat to medium and add the potatoes and garlic. Simmer for 15 to 20 minutes, or until the potatoes are soft.
- To make the butter melt, put the milk and butter in a small dish and heat them over low heat until the potatoes are almost done.
- Put the potatoes back in the pot after draining them.
- Slowly add the warm milk mixture and use a potato masher or electric mixer to mix it in until the potatoes are smooth and creamy. Add pepper and salt.
đ Recipe Tips
- Cook Potatoes Evenly: Cut your potatoes into uniform pieces to ensure they cook at the same pace. This prevents some pieces from becoming mushy while others are still hard.
- Start in Cold Water: Begin cooking your potatoes in cold, salted water. This allows for even cooking from the outside in, preventing the outsides from becoming too soft before the insides are cooked.
- Donât Overcook: Overcooking can lead to waterlogged potatoes, which may become gluey when mashed. Cook just until they are tender.
- Dry the Potatoes: After draining, return the potatoes to the hot pot for a minute or two on low heat. This helps evaporate any remaining water, which can make your mashed potatoes creamier.
- Mash Properly: Avoid over-mashing. Use a potato masher for a chunkier texture or an electric mixer for smoother potatoes, but don’t overdo it, as too much mixing can make them gluey.
đ§ What Pairs Nicely With Mashed Potatoes?
Mashed potatoes pair well with roasted meats, such as chicken, beef, or lamb, gravy, steamed vegetables, green beans, peas, corn, meatloaf, sausages, and fish they complement both rich sauces and simple, buttery dishes, making them versatile for various meals.
đ How To Store Leftovers Mashed Potatoes?
- Refrigeration: Place the mashed potatoes in an airtight container and store them in the refrigerator they will last for up to 5 days.
- Freezing: For longer storage, spoon the mashed potatoes into a freezer-safe bag or container, leaving some space for expansion frozen mashed potatoes can last up to a year. Thaw in the refrigerator before reheating.
đ„” How To Reheat Leftovers Mashed Potatoes?
- In The Microwave: Add a splash of milk cover Leftovers Mashed Potatoes and microwave it on medium for 2-3 minutes, stirring every minute until hot.
- On The Stovetop: Stir in a bit of milk or butter heat Leftovers Mashed Potatoes on low for 5-10 minutes stirring often until heated through.
FAQs
What are the best potatoes for mashed potatoes?
Russet and Yukon Gold potatoes are ideal for mashed potatoes due to their high starch content, which results in a fluffy and creamy texture. Russets have a light, mealy texture, while Yukon Golds offer a naturally buttery flavor and golden color.
How can I prevent my mashed potatoes from becoming gluey?
To avoid gluey mashed potatoes, be careful not to overmix them use a potato masher for a coarser texture or an electric mixer on low speed for a short time. Overmixing activates the potatoes’ starches excessively, leading to a gluey texture.
Can I make mashed potatoes ahead of time?
Yes, you can make mashed potatoes ahead of time after mashing, let them cool, then cover and refrigerate. Reheat them slowly on the stovetop or in the oven, adding a bit of milk or cream to maintain moisture.
How do I fix runny mashed potatoes?
To fix runny mashed potatoes, you can cook them a bit longer on low heat to evaporate excess moisture, add a small amount of instant mashed potato flakes to thicken them without altering the taste significantly.
Is it necessary to peel potatoes for mashed potatoes?
Peeling potatoes is not strictly necessary and is a matter of personal preference. Leaving the skins on adds texture and nutrients. However, for a smoother and more traditional mashed potato, peeling is recommended.
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Joy Of Cooking Mashed Potatoes Nutrition Facts
Amount Per Serving
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Total Carbs: 18g
- Net Carbs: 17g
- Dietary Fiber: 1g
- Total Sugars: 1g
Joy Of Cooking Mashed Potatoes
Description
Joy of Cooking Mashed Potatoes, made with baking potatoes, garlic, milk, butter, salt, and pepper, serves 6. Preparation and cooking take about 35 minutes. This dish is creamy, flavorful, and a classic comfort food favorite for any meal.
Ingredients
Instructions
- As the water boils, add salt to a big pot. Lower the heat to medium and add the potatoes and garlic. Simmer for 15 to 20 minutes, or until the potatoes are soft.
- To make the butter melt, put the milk and butter in a small dish and heat them over low heat until the potatoes are almost done.
- Put the potatoes back in the pot after draining them.
- Slowly add the warm milk mixture and use a potato masher or electric mixer to mix it in until the potatoes are smooth and creamy. Add pepper and salt.
Notes
- Cook Potatoes Evenly: Cut your potatoes into uniform pieces to ensure they cook at the same pace. This prevents some pieces from becoming mushy while others are still hard.
- Start in Cold Water: Begin cooking your potatoes in cold, salted water. This allows for even cooking from the outside in, preventing the outsides from becoming too soft before the insides are cooked.
- Donât Overcook: Overcooking can lead to waterlogged potatoes, which may become gluey when mashed. Cook just until they are tender.
- Dry the Potatoes: After draining, return the potatoes to the hot pot for a minute or two on low heat. This helps evaporate any remaining water, which can make your mashed potatoes creamier.
- Mash Properly: Avoid over-mashing. Use a potato masher for a chunkier texture or an electric mixer for smoother potatoes, but don’t overdo it, as too much mixing can make them gluey.
