Mashed potatoes with butter and milk
The tastiest, simplest side or main for the whole family's dinner! Mashed potatoes with butter and milk are the best side dish for meat and fish. Grown-ups love them and kids adore them. Easy as it is to make, there are a few important points to know — get them right and the mash comes out wonderfully delicious.
Cooking method
-
Step 1:
How do you make mashed potatoes with butter and milk? Gather your ingredients. Choose a starchy, mealy potato variety — those are best for mash. Use natural, tasty milk of any fat content. Use the best-quality butter, with no vegetable additives, since the dish's flavor depends on it. Scrub the potatoes well under running water with a brush.
-
Step 2:
Peel the potatoes and rinse them thoroughly. Then cut them into medium pieces. Put them in an appropriately sized pot with salted water. Set the pot on the stove, cover it, and bring the water to a boil over high heat. As it boils, skim off the foam, lower the heat to medium, and cook the potatoes until fully done — about 20–30 minutes. The exact time depends on the potato variety.
-
Step 3:
Then drain the water and mash the potatoes well with a potato masher. Mash them thoroughly so no lumps remain.
-
Step 4:
Now melt the butter together with the milk in a small saucepan and pour this mixture into the mashed potatoes. The milk must be hot. Cold milk turns the potatoes a grayish color and makes them gluey instead of fluffy. It also drops the temperature of the mash right away, leaving it unappetizing.
-
Step 5:
With a wooden spoon, beat the potato mixture for a couple of minutes. Then taste the mash for salt and add more if needed.
-
Step 6:
The result is a smooth, fluffy mash. For a special occasion you can pipe it onto plates with a pastry bag and decorative tips, or shape it with a plating ring. For an everyday dinner, just serve it as usual. Enjoy!
- For extra flavor while the potatoes cook, you can add a peeled onion and a bay leaf to the water and then fish them out. You can also salt the potatoes at the end of cooking, or after draining off all the water. The flavor of the mash depends directly on the potato variety, the fat content and freshness of the milk, and the quality of the butter. Choose good ingredients and it'll come out perfectly!
- For how to choose the perfect pot for soup, grains, or pickling cucumbers, read the article on pots.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Table salt - 0 kcal/100g
