Potatoes are a staple food throughout the world because they are relatively affordable and nutritious (rich in potassium, vitamin B-6, and vitamin C). Despite these benefits, I rarely cook dishes with potatoes as the main ingredient due to concerns about its high GI (high starch content). However, like we all take breaks from regular busy schedules, I do cook not-so-healthy dishes from time to time since my kids love potato dishes, such as fries, chips, and mashed potatoes. Even though these dishes have high GI, home make them give you some comfort as you have a good control of what ingredients you want to include.
Mashed (creamy) potato recipes are easy to find, the ingredients are very basic, and the cooking technique is so straightforward. This recipe asks for a little patience. I run the mashed potatoes through strainers with different mesh sizes twice to give a silky texture. Hope you find the extra effort well worth it.
A caveat: even though you may really like potatoes, control your portions.
Creamy Mashed Potatoes 丝滑土豆泥
Equipment
- 6-8" sauce pan
- 6-8" bowl or container
- fine mesh strainer (maybe 20 mesh)
- finer mesh strainer (preferred but optional)
- spoon
Ingredients
- 20 oz golden potatoes
- 1 oz unsalted butter
- 2/3 cup milk
- 1 tsp salt
Instructions
- Peel and slice the potatoes
- Transfer the potato chunks to the sauce pan. Add water to cover (1 inch above)
- Put the sauce pan on the stove top, and heat to boil
- Turn heat to medium, and simmer for 15-25 mins (depending on the chunk size), to the point where when you stab a chunk with a knife, it drops freely from the knife
- Remove the sauce pan, drain the water, and smash/mix the potatoes with the spoon
- Once the potatoes are smashed and cool down a little bit, transfer it to the strainer
- Use the spoon to press the potato to help it run through the strainer
- Once all the potato is pushed through the strainer, scrape the other side of the strainer to collect all the mashed potato
- Transfer the filtered mashed potato back to sauce pan, and place the pan on very low heat to keep the pan warm
- Weight the butter, add to the pan, and mix vigorously with the spoon
- Adjust the flavor with an addition of salt
- Warm the milk up in the microwave. Pour the milk in 3-4 portions to the sauce pan and mix.
- Transfer the smashed potato to the strainer (preferably a finer one) by scraping and pressing the potato against the strainer
- Once all the potato runs through the strainer, wipe the bowl edge. Use the back side of the spoon to make some groves on the smashed potato surface. Sprinkle some finely sliced parsley or herbs to decorate
Video
Notes
- If you are a garlic lover, you could add garlic when boiling the potatoes
- You can adjust the amount of milk depending on how thick/flowable you want your mashed potatoes
- You can use Russell potatoes
- You can choose not to run the potatoes through the strainer
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