Once You Have This, You Can Say Bye Bye to KFC Mashed Potatoes, Forever.
Here’s a list of mashed potatoes that have people lusting over:
Joel Robuchon’s signature silky mashed potatoes
But my absolute favourite has to be from Chili’s.
My sincere apologies to mashed potatoes elitists out there but I really Do Not Like mashed potatoes that have been strained so carefully it feels like I’m drinking potato-flavoured silk.
If you love the irregular texture of full-flavoured mashed potatoes running over your tongue, or if you love the surprise of potato skin over your tongue, then this recipe is for you.
Make this and impress people at a dinner party. They’ll think you’re a super chef but laaa senangnya ingredients dia!
Prep time: 10 mins
Cooking time: 20 mins
Recipe serves two (I could lie and say it’s four but really you can’t stop eating this, so be warned.)
5 medium potatoes, washed and remove sprouts, then cut into quarters
1/3 stick of demi-salted butter (I love using French butter)
Chives cut finely amounting to 2 tsp
1 1/2 tsp garlic powder
Heat 1 litre water in a saucepan and include 1 tsp of salt. When it boils, add potatoes
Depending on the kinds of potatoes (chat potatoes soften faster), keep poking a fork into them to test. When the fork can poke through, it means they’re done. Transfer potatoes into a large bowl to mash
For me, I use a fork to mash. Lay the butter on the steaming hot potatoes, mash and fold them together. Add garlic powder
Sprinkle chives and continue to mash while cracking black pepper over it
Salt it a little and do a taste test
To increase creaminess or richness, add butter
To achieve fuller flavour add garlic powder. You will be able to balance your flavours using this pro tip.
Happy Mashing, bon appétit!