Whipped mashed potatoes
Votes: 1
Time: 8 hours 40 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 459, total fat 22 G., saturated fats 13 G., proteins 16 G., carbohydrates 50 G., fiber 4 G., cholesterol 63 mg, sodium 744 mg, sugar 21 G.
Calories 459, total fat 22 G., saturated fats 13 G., proteins 16 G., carbohydrates 50 G., fiber 4 G., cholesterol 63 mg, sodium 744 mg, sugar 21 G.
For airy, velvety, and truly festive mashed potatoes, slice the potatoes thinly and soak them in cold water overnight to remove excess starch. The next day, boil the potatoes directly in milk, mash, and blend with a mixer. Just be careful not to overmix them, or the mashed potatoes will be sticky.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg Yukon Gold potatoes, washed
- 4 liters of whole milk
- 110 g melted unsalted butter
- 1 tbsp coarse salt
We recommend
Cooking the dish according to the recipe:
- Peel the potatoes and slice them as thinly as possible with a mandoline, placing them directly into a large 8-quart container filled with 4 liters of cold water. Cover and refrigerate overnight.
- Drain the potatoes and rinse with fresh cold water; dry them in a salad spinner. Transfer the potatoes to a 11-quart (11-liter) saucepan, cover with milk, and place over medium heat. Bring to a boil, about 35 minutes. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the potatoes are tender and begin to fall apart, 25–30 minutes.
- Pour off 1 cup of the milk the potatoes were boiled in. Drain the potatoes in a colander and return them to the pan. Mash the potatoes until they form a puree. Add the reserved hot milk, butter, and salt and beat with a mixer on low speed for 15–30 seconds. Be careful not to overmix the potatoes.
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