Mashed Potatoes

Mashed Potatoes © kvalifood.com

Mashed potatoes are the side dish of all side dishes in Danish cooking. The boiled potatoes are mashed and beaten with warm milk and butter until smooth and fluffy. Use floury potatoes and warm milk — that is the whole secret.

Ingredients

Yields 4 servings

  • 750 g floury potatoes
  • 2½ dl milk
  • 15–25 g butter
  • salt
  • white pepper

Directions

Boil the potatoes

Peel the potatoes and cut them into thick slices. Place them in a heavy-bottomed pot with boiling unsalted water. Cook with the lid on until the potatoes are completely tender.

Mash the potatoes

Drain the water. Steam the potatoes dry over low heat for a couple of minutes — shake the pot a few times. Mash the potatoes with a potato masher.

Beat in the milk

Bring the milk to the boil. Add the hot milk a little at a time, beating constantly. Add butter, salt, and white pepper. Beat until the mash is smooth and fluffy.

Serving

Plate the mashed potatoes and sprinkle with paprika or chopped fresh herbs if you like.

Notes

  • Always use floury potatoes — waxy potatoes produce a gluey mash.
  • The milk must be boiling before you add it. Cold milk causes lumps and a heavy mash.
  • Potato cooking water can replace half the milk for a slightly lighter version.
  • Never mash potatoes in a blender or food processor — it produces a rubbery texture.
  • A potato masher or ricer gives the best result. A fork works, but gives a coarser mash.
  • Mashed potatoes do not keep well — serve immediately, or keep warm in a bain-marie.