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Mash Potatoes
Date: May 2nd, 2025
Reason for Cooking: We had leftover potatoes at home, and I wanted to make a side that felt hearty and comforting.
What I Learned:
Mashed potatoes seem simple, but getting the texture right took more effort than I expected. I learned how important it is to boil the potatoes all the way through and how much butter and milk impact the creaminess.
What Worked Well:
Peeling the potatoes beforehand saved time, and I mashed them while they were still hot, which helped with smoothness. Adding the butter first before the milk made the texture creamier.
What Didn't Work:
I didn't salt the water enough while boiling, so they ended up a little under-seasoned. I also used a fork at first and quickly realized I needed an actual masher
Adjustments Made:
Used 2% milk instead of cream to keep it lighter. Added a bit of garlic powder and parsley for flavor.
What I'd Do Differently:
Next time, I'll salt the water generously and try using roasted garlic instead of powder for deeper flavor. I'd also warm the milk before adding it to avoid cooling the mash too quickly.
Recipe:
Ingredients:
4 medium potatoes (any kind)
3 tbsp butter
1/3 cup warm milk
1 tsp garlic powder (or roasted garlic if preferred)
Salt and pepper to taste
Chopped parsley (optional)
Steps:
Peel and cut potatoes into chunks.
Boil in salted water for 15–20 minutes until fork tender.
Drain and mash with butter.
Slowly stir in warm milk.
Add garlic, salt, pepper, and parsley. Mix until smooth and creamy.