My friend Dee told me of mouth watering mashed potatoes that she had at Cafe Brasserie at the Village Market. Her exact words were that with every spoonful the mashed potatoes melt in your mouth. I’m yet to visit the place to second her sentiments so for now I’ll stick to perfecting my own recipe.
When it comes to mashed potatoes, I’m never in the search of perfection but after my convo with Dee I got inspired to put more effort in my cooking and it definitely paid off.
Potatoes, peeled, washed and cubed
3 bay leaves
Margarine/ Butter – I used margarine
Salt and pepper to taste
I chose to cube the potatoes so they cook faster, more evenly and make the mashing process a bit easier. The other trick when making mashed potatoes is using cold water so that as the water warms the potatoes are also cooking.
In a sufuria add the potatoes, water and the bay leaves. Season with the salt and pepper.
The amount of water should almost be at the same level as the potatoes. Cover and let the potatoes cook until they flake easily when pierced with a fork.
Once cooked, remove the bay leaves and drain the water.
Mash your heart out, well not your heart but the potatoes.
Now to the exciting part. To make the potatoes fluffy and creamy is adding milk and butter/ margarine and mashing them in. The quantity of both is not standard as it would depend on how you want them. The main idea is to ensure the milk is warm and so is the butter that way the potatoes aren’t shocked if they were cold, make sense?
Ensure to add the milk in very small portions of about a tablespoon, the idea is get creamy mashed potatoes not potato soup 🙂
After achieving the desired result taste for seasoning and adjust accordingly.
Serve immediately with some beef stew and veggies.
Melting moments? Almost there.
Variations: To add some oomph into the mashed potatoes you can add some sliced spring onions or some bacon. You can even grate over some cheese 🙂