Want to make some great homemade mashed potatoes?
It's true that homemade mashed potatoes are delicious and economical!
The problem is that it's not as easy as that...
Luckily, my grandmother gave me her trick for making creamy and light mashed potatoes.
The secret is to add a pinch of baking soda to lighten the mash . Watch:
- 1 kg of potatoes
- 20 cl of milk
- a drizzle of olive oil
- 1 pinch of salt
- 1 pinch of bicarbonate
- a potato masher
- a large wide bowl
1. Peel the potatoes.
2. Cook them in water until the tip of a knife easily enters the flesh.
3. Once cooked, drain them.
4. Put them in the big bowl.
5. Mash the potatoes with the potato masher.
6. Then, gradually pour the hot milk over the potatoes, while mixing.
7. Add the drizzle of olive oil.
8. Then the pinch of salt.
9. Add the pinch of baking soda.
10. Again, mix all the ingredients well.
There you go, you now know the secret to a good light and airy mashed potato :-)
Easy, quick and delicious, right?
All you have to do is serve your hot mash immediately.
You will see that the pinch of baking soda changes everything in the recipe!
It allows you to have a creamy puree that children love.
Your homemade mash accompanies all the dishes and in particular a delicious duck breast with honey.
And if you have leftover mash, use these easy recipes so you don't mess it up.
- Be aware that not all potatoes are created equal to make a good mash. The best varieties for mash are idaho, viola and ratte.
- To make a good mash, it is better to avoid new potatoes, because they make a elastic mash that is not very tasty.
- Avoid at all costs mixing the potatoes or whisking them, as this gives a viscous mash.
- If you don't have a potato masher, put the potatoes in a colander and mash them with the back of a tablespoon.
- Remember to use hot milk to make your mash. It will only be better for it.
- To preserve your puree without it drying out, cover the surface with a little hot milk.
- When ready to serve it, heat it in a bain-marie adding a little boiling milk . Not too much, however, so that the mash is not too runny.
- Use olive oil instead instead of butter. It makes the mash more digestible and limits the intake of saturated fats. Not to mention that it is full of health benefits.
