The perfect creamy smashed potato recipe
This creamy mashed potato recipe is the one you'll make now and forever. Easy, buttery, perfectly seasoned, and impossible to resist eating it straight out of the pot. Homemade mashed potato was never so simple to make and totally mouthwatering!
The recipe can be found in this article
Know how to cook Kransky sausage. Boil Kransky, bake it, fry it, air-fry it. Enjoy it differently every time.
- 11⁄2 kg lb potatoes
- 21⁄2 cubes peeled and cut into cm” Preferably Sebago
- 1 tablespoon salt (for cooking)
- 60 tablespoon g unsalted butter(chopped)
- 1⁄3 Cup milk (preferably warmed)
- 1⁄2 teaspoon salt
- Extra melted butter
- Chives or parsley(chopped)
Place in a large pot with 1 tbsp salt. Add water so it’s 10cm / 4” above potatoes.Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.Add Flavourings then mash well, using milk to make it looser if desired.
DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!