A side dish that “almost” everyone likes and is based on simple ingredients like milk, butter, and potatoes, and mashed potatoes made this way are perfect!!!!!!!!!!!!
To prepare the mashed potatoes for 4 people you need to use about 2.2 lbs of potatoes, and we must choose the white ones, with a floury texture and preferably all the same size to ensure even cooking.
It’s also essential to wash the skin very well, using a brush if we find any visible impurities that might end up in the mashed potatoes!
Potatoes, like all tubers, should be boiled starting from cold water, with a pinch of coarse salt and enough water to completely cover them.
Obviously, the water should boil for about 30 minutes, and everything should be calculated based on the size of the potatoes themselves.
To determine when the potatoes are cooked lift one with a ladle and pierce it with a toothpick; if it penetrates easily, it means we can drain them and move on to the rest of the recipe I explain below!
VARIETIES OF POTATOES
Here is a small list of the most known and used varieties of potatoes in the kitchen.
WHITE POTATOES
These are the most consumed potatoes in the kitchen, they have white and floury flesh with a lot of starch, making them perfect for gnocchi, mashed potatoes, and croquettes or, as a suggestion, we can use some to soften meatballs or to make the fillings of certain savory pies more consistent.
Varieties: Daifla, Kennebec, and Biancona di Esino, etc.
YELLOW POTATOES
This type of potatoes has a lower amount of starch, a more compact consistency, and are suitable for frying or baking, sliced into wedges or sticks, also added to mixed salads with vegetables and legumes.
Varieties: Spunta, Primura, Blondine yellow, Bintje, etc.
RED POTATOES
This type of potato has characteristics similar to white potatoes but with a rosy hue in the outer skin, a color they acquire because they contain antioxidant pigments, and it is advisable to consume them with the skin. Red potatoes are best consumed boiled, baked, pan-fried, and even fried.
Varieties: Cherie, Desireé, Red Potato of Colfiorito IGP, etc.
PURPLE POTATOES
The color of purple potatoes is due to the presence of anthocyanins, which make the plant resistant. Some are purple externally and in the flesh like the Gaiane and Violet varieties, while others have colored skin and white flesh, like the varieties called Turkish or turquoise.
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Potatoes are a widely used food in the kitchen, and I leave you with some tasty recipes such as:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the PERFECT MASHED POTATOES RECIPE and how to serve it
- 2.2 lbs white potatoes
- 1 cup milk
- 3.5 tbsp butter
- 2 tbsp grated Grana Padano
- to taste salt
- to taste pepper
- to taste nutmeg
Tools for the PERFECT MASHED POTATOES RECIPE and how to serve it
#ADV
- High-sided Saucepans
- Ladles
- Potato Ricers
FOR THE PREPARATION OF THE PERFECT MASHED POTATOES RECIPE AND HOW TO SERVE IT
Let’s boil the potatoes in a high-sided saucepan, drain them when they’re tender, and immediately pass them through the potato ricer while they’re hot and steaming, with great care!
Often, it’s suggested to pass them with the skin since it stays in the potato ricer, but personally, I prefer to carefully peel them with a small knife and pass them already peeled.
Of course, this is just my opinion, so if you’re used to doing things differently… diversity is welcome!
I put the milk on low heat and let it warm slowly.
I’ve previously put the passed potatoes in a pan, and once the milk is warm, I pour it over the potatoes, stirring decisively with a spoon.
DO NOT USE WHISKS as they stimulate the release of starch, making it turn out sticky.
To this mixture, I add the butter, stir, and turn off the heat, adjusting for salt, pepper, and nutmeg, which I think goes wonderfully!
Personally, I add grated cheese, even 3 tablespoons, but it’s an addition that not everyone likes…
To vary the mashed potatoes WE CAN:
1) add a packet of saffron;
2) a bit of turmeric;
3) some tomato paste;
4) boiled and carefully blended spinach.
SANDY POTATOES RECIPE → https://blog.giallozafferano.it/asilannablu/patate-sabbiose-ricetta-contorno/
Well, it’s undeniable that mashed potatoes go perfectly with cotechino, zampone, and all generally cooked cured meats, and with mixed boiled meats.
It’s also excellent with all types of roasts, with roasted and/or grilled sausages, with meat pizzaiola, with braised beef, with stew, and even with a few slices of semi-aged cheeses like provola, taleggio, scamorza, robiola, and generally caciotta.
Try the mashed potatoes also with fish, such as stewed fish with tomato sauce like cod or baccalà, or with a tasty warm octopus salad!
Happy day and… enjoy your meal!
Annalisa
SAGE POTATOES RECIPE → https://blog.giallozafferano.it/asilannablu/patate-alla-salvia-ricetta-contorno/
