Get the potatoes ready:
Warm the oven up to 200°C (400°F). Clean the potatoes. When you bake, leave the skin on to keep the taste and wetness in.
Put the potatoes in the oven:
If you want the skins to be softer, put the potatoes right on the oven rack or wrap them in aluminum foil.
They should be baked for 45 to 60 minutes, or until they are soft enough to pierce with a fork.
Scoop and Mash:
After baking, let the potatoes cool down a bit. You can cut them in half and scoop out the fluffy middle into a bowl.
To make the potato meat smooth, add warm milk, cream, or butter and mash or purée it. Baking potatoes brings out their natural sweet and earthy tastes.
How to Make the Best Mashed Potato Purée
Use potatoes that are starchy: The best potatoes for this recipe are Russet or Yukon Gold because they make the texture creamy and soft.
Get your ingredients warm: Use milk, cream, or butter that is warm every time. If you add cold things to the purée, it might get lumpy.
Add Seasoning as You Go: To improve the taste right away, add salt while cooking or baking.
Do not mix too much: If you work the potatoes too much, they can get sticky because they release too much starch.
Changes in Flavor
To make garlic mashed potatoes, roast or steam garlic cloves and add them before mixing.
To make a cheesy purée, add grated Parmesan or cheddar cheese and mix it in.
Enhanced with herbs: Add chopped parsley, onions, or thyme to give it a new taste.
In conclusion
It makes a huge difference in the taste and texture of mashed potatoes when you make them without boiling them. Simple and effective ways to cook potatoes that keep their natural flavor are steaming and boiling. The end result is a delicious, creamy purée that will please whether you steam it or bake it to make the sugars caramelize.
Goodbye to wet potatoes and hello to wonderful potatoes! Enjoy every bite of your next mashed potato dish after trying these tips.