close
HomeNewsMoneyHealthPropertyLifestyleWineRetirement GuideTriviaGames
Sign up
menu
Recipes

The secret to making delicious fluffy mashed potatoes!

Share:

Mashed potatoes may seem like one of the easiest staples in your cooking repertoire but to get a really good mashed potato, the fluffy kind that makes it nearly impossible to put down the spoon; that type needs a little bit more dedication. Gone are the days of simply boiling some spuds and adding some milk and mashing it all.

Ingredients

  • 1 kg of Sebago, Royal Blue or russet potatoes – (washed)
  • 1 cup whole milk
  • 6 tablespoons unsalted butter
  • Salt and pepper to taste

Method

  • Peel and cut potatoes into 1-inch chunks. It’s important that they are all the same size for even cooking. Rinse them through a colander to wash off the starch.
  • Place the potatoes in a medium pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil on high heat, and then reduce to medium heat. Cook until tender and easily pierced, about 15-20 minutes.
  • Meanwhile, in a small saucepan, heat milk with butter until melted and warm. You can also do this in the microwave oven if you prefer.
  • Once the potatoes are done cooking, drain them through a colander. Rinse with hot water for about 30-60 seconds to get rid of the starch.
  • Press the potatoes through a potato ricer into a large bowl (see note about potato ricers below). Gradually, fold in the milk and butter mixture using a rubber spatula until light and fluffy. You may not need all the milk and butter, add until desired consistency. Season with salt and pepper to taste and fold in a few more times. Enjoy!

Notes

  • Special equipment: Potato ricer, rubber spatula.
  • Potato ricers are designed to press potatoes into thin shreds with low force, helping them stay light and fluffy. I’d definitely recommend getting one!
  • The secret to fluffy mashed potatoes is removing as much starch as possible and minimizing the amount of starch released. To do so, 1) wash off the starch before and after cooking the potatoes, and 2) limit the force used while mashing by using a potato ricer to press the potatoes and a rubber spatula to fold in the milk and butter into the pressed potatoes.
  • Start with cold water instead of pre-boiling water)to ensure even cooking. If you add the potatoes to boiling water, the outside of the potatoes will break down too much, changing the consistency desired.
RecipesLifestyleThe latest news
Share:

Continue reading

Food

From novelty to necessity: how halloumi became a staple on Australian tables

From novelty to necessity: how halloumi became a staple on Australian tables

Once a specialty item found only in deli fridges, halloumi has quietly become one of Australia's most-loved cheeses. Here are three easy recipes to make the most of it.
Food

From novelty to necessity: how halloumi became a staple on Australian tables

From novelty to necessity: how halloumi became a staple on Australian tables

Once a specialty item found only in deli fridges, halloumi has quietly become one of Australia's most-loved cheeses. Here are three easy recipes to make the most of it.
News

The ancient cheese you can make at home with just yoghurt and a piece of muslin — and three delicious ways to serve it

The ancient cheese you can make at home with just yoghurt and a piece of muslin — and three delicious ways to serve it

Labneh is one of the simplest and most versatile things you can make in your kitchen — just yoghurt, salt and time. Fiona Weir shares three versions: classic labneh with za'atar, golden marinated cheese balls in olive oil, and irresistible yoghurt maple hazelnut balls.
Food & Drink

Jimmy and Jane Barnes’ comforting Thai curry

Jimmy and Jane Barnes’ comforting Thai curry

A fragrant Thai fish and pineapple curry from Jimmy and Jane Barnes’ family cookbook — rich, comforting and surprisingly easy to make at home.
News

Seven sumptuous soups to warm your winter — and every one costs less than $10 to make

Seven sumptuous soups to warm your winter — and every one costs less than $10 to make

Seven warming, deeply satisfying soups for winter — from silky pumpkin and ginger to classic French onion with bubbling cheese — and every one costs less than $10 to make for four people.
Food

Traditional Scottish Gingerbread Recipe – A Sticky Treacle Loaf from Mum Catherine’s Kitchen

Traditional Scottish Gingerbread Recipe – A Sticky Treacle Loaf from Mum Catherine’s Kitchen

A rich and nostalgic Scottish gingerbread recipe made with black treacle, golden syrup, warming spices and sultanas. This traditional family recipe from the 1970s is moist, sticky and full of old-fashioned flavour.