Make More Buttery-Tasting Mashed Potatoes By Adding Butter Before Milk

Make More Buttery-Tasting Mashed Potatoes by Adding Butter Before Milk

Everybody loves the creamy, buttery flavour of mashed potatoes, but there's a super simple way to make them taste even more buttery. All you have to do is add the milk and melted butter separately. Photo by Ernesto Andrade.

Most recipes for mashed potatoes will suggest you heat milk (maybe cream) and butter together before adding it to your spuds, but Diane Morgan, Beard Award-winning author of Roots: The Definitive Compendium with more than 225 Recipes, and food scientist Shirley Corriher found that this alters the flavour of the butter. If you want the butter flavour to come through, Morgan and Corriher recommend you heat up the two ingredients separately, then add the butter first. The fat from the butter will absorb into the cells of the potato, then the milk will loosen them up to give them a creamy texture.

A Genius Trick for More Buttery-Tasting Mashed Potatoes [Food52]


Comments

    Also add try adding a tablespoon of sour cream and a tablespoon of chicken salt/stock.

    yummmm

    My little "secret" ingredient is adding Masterfood's Lemon Pepper Seasoning.. it makes it taste a little like the mash potato you get from KFC.

    http://www.masterfoods.com.au/herbs-spices/seasoning-blends/lemon-pepper-seasoning/

    Don't use milk at all, only use butter. Mash it very well, with a good quality masher, you'll end up with the smoothest creamiest mashed potatoes.

    I have a few tricks I use...

    - Put the skins in the pot with the potato for a boost of "potatoey" flavour
    - Put a couple of stock cubes in the water instead of salt
    - Never use an old style potato masher, get a potato ricer (Ikea do good cheap ones)
    - Season with white pepper, not black
    - Once you have put the potato through the ricer use a whisk to incorporate the additions
    - After the butter is incorporated add hot milk, sour cream or cream until the potatoes have the consistency of porridge (so quite a bit wetter than grandma's stodgy mash)

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