30 minutes
Creamy and delicious mashed potatoes that can be customized with your favorite flavors.
Potatoes, peeled and cut into 1-inch chunks
0 lb
tablespoons
cups
teaspoons
to taste
1. Prepare Potatoes
Fill a large pot with water and add 2 teaspoons of salt. Wash and peel the potatoes if you prefer them skinless, then cut them into 1-inch chunks.
2. Cook Potatoes
Add the potato chunks to the salted water and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, until the potatoes are soft and easily pierced with a fork.
3. Drain and Mash
Drain the potatoes using a colander and return them to the pot or transfer them to a bowl. Add 2-3 tablespoons of margarine to the hot potatoes. Begin mashing the potatoes with a potato masher or a heavy-duty spoon.
4. Add Milk and Season
As you mash, gradually add 1/2 cup of unsweetened soy milk. Continue mashing until you reach your desired texture, whether smooth or slightly chunky. Taste the mashed potatoes and adjust the seasoning by adding more margarine or milk if needed. Finally, season to taste with ground white pepper.
For creamy mashed potatoes, select starchy varieties like Russets or Yukon Golds, which break down easily for a smoother mash.
Use a potato ricer or food mill for creaminess, or a hand masher for a rustic texture. Avoid blenders or food processors to prevent a gluey consistency.
Warm milk or cream and melt your butter before adding to the potatoes for better absorption and creaminess.
Cook the potatoes until fork-tender to avoid lumps or waterlogged potatoes.
Incorporate the butter first to coat the starch molecules, leading to a silkier texture.
Comments (0)