Friday, September 1, 2017

Foolproof Mashed Potatoes


The secret to easy and perfect mashed potatoes is The Multi Mash by Breville. This isn't a sponsored post. I'm not keen on kitchen gadgets either. But this amazing gadget is a game-changer. Perfect mashed potatoes are on the table without any fuss. No whisking, whipping, ricing or hand-mashing is necessary to produce stellar results. In fall and winter, mashed potatoes are welcome alongside roasted chicken for a cozy meal.     



We live in a tiny home with an extra-small kitchen. Gadgets must be kept at a minimum. Most of the gadgets I've purchased eventually make their way to thrift shops. But the Breville Multi Mash is an exception. Oh how I adore this machine!  The Multi Mash even has different settings for rustic, smooth and creamy potatoes. I always go for creamy. Holiday mashed potatoes are a breeze with this fuss-free gadget. You can learn more about the Breville Multi Mash HERE. 

This is my go-to recipe for fluffy mashed potatoes. Russets or yukon golds are best here. If you have time, bring the butter to room temperature before adding it to potatoes. The machine prevents you from overworking the potatoes, which is key for maximum fluffiness.  
  

Foolproof Mashed Potatoes Recipe 

Makes Two Cups 

Some Notes & Tips

These mashed potatoes make a great sidekick to my My Grandmother's Lebanese Spiced Roast  Chicken  or my Greek Chicken With Lemon  or my Chicken Milanese .

Ingredients

  • 6 russet potatoes, peeled and chopped into one inch pieces. I use Idaho potatoes.
  • 1/3 cup of whole milk
  • 1/3 cup heavy cream or half and half 
  • 2 tablespoons of sour cream (optional) 
  • 4 tablespoons of unsalted butter 
  • Sea salt and freshly cracked black pepper to taste 

To Serve: chopped fresh chives

Instructions 

Place the potatoes in a large pot and add cold water to about an inch above the potatoes.  Stir some salt into the water. Place the pot on the stove and begin cooking. Cook potatoes in the boiling water until the potatoes are tender. The potatoes should take about 15 minutes to cook. Once they're tender, drain well. Put the potatoes back in the pot. Add the butter and sour cream (if using). Stir in some salt and pepper to taste. Mash with a Breville Multi Mash Potato Masher or regular potato masher, adding the milk until you reach your desired consistency. A scant half cup of milk usually works for me. Adjust the salt and pepper. Freshly chopped chives are a nice finish, especially if you add sour cream to the potatoes.

Bon Appetit & Blessings!
xx ~ Jilly   

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