Most of us would probably agree on the first step of making mashed potatoes: boil your potatoes in water.
But fans of this technique have a different way and they claim it makes "the best mashed potatoes ever", resulting in mash that is "silky smooth and rich".
Instead of boiling the potatoes in water, they use milk. Of course, lots of us will add milk to our mashed potatoes after they are cooked, to give them that creamier consistency. But fans of this method start the whole process by cooking the potatoes in milk, not adding it later.
According to these cooks, there are a couple of key things to remember if you do decide to follow their method: firstly, you will need to simmer the potatoes slowly, or the milk will split or boil over. They also warn that low fat milk won't work and that you should not rinse or soak the potatoes after peeling, as this will wash away the starch, which is crucial for the mashed potatoes' creamy texture.
Posting in the Homemade Haven Facebook group, one user said: "When my grandma heard that I boil potatoes in water to make mashed potatoes, she literally laughed at me. She shared the secret to make the best mashed potatoes ever."
The says: "Boiling potatoes in milk instead of water makes for richer, creamier, and more flavorful mashed potatoes." It says that the benefits of cooking your potatoes in milk instead of water include enhanced flavour (as the milk adds a "subtle creaminess" to the potatoes as they cook); a creamier "velvety-smooth" texture and even better nutrient retention because everything stays in the milk that is slowly absorbed into the potatoes.
The also sings the praises of cooking potatoes in milk before you mash them. It even goes so far as recommending the ideal potato type for doing so, saying Yukon Gold potatoes have " the perfect amount of starch, yielding buttery mashed potatoes with a naturally creamy texture".
Responding to their recipe, users said they would not make mashed potatoes any other way from now on. One, called Pam, said: "Delicious and easy to make. Made these for Thanksgiving and everyone loved them."
Another, Janae, said: "This is one of the easiest recipes to follow for mashed potatoes. I will not make them any other way now."
A third, called Louise, said: "I've made this twice and my mashed potatoes were delicious both times."
However, it's important to remember that you need to cook the potatoes more slowly with milk than you would with water, so it will take longer, up to around 30 minutes and potentially longer.
Mashed potato made with milk - recipe1. Peel and chop your potatoes into evenly-sized chunks - the smaller they are, the quicker they will cook.
2. Place your chopped potatoes in a pan and pour in enough milk to cover them (you can also add salt at this point). Bring the milk slowly to a gentle simmer over medium heat. Be careful not to let it split or boil over. Cover and let them simmer until they are "fork-tender" (this could be anywhere from 20-30 minutes or even longer, depending on the size of your chunks).
3. Once the potatoes are cooked, drain the milk off but keep the milk, don't throw it away as you'll use it again.
4. Mash the potatoes, and add the milk back in, slowly and as required for your perfect consistency.
5. When you've achieved your perfect consistency, you can add more ingredients for extra flavour and luxury, like butter, seasoning or even herbs. Grated cheddar or feta makes for amazing mashed potatoes too!
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