Mashed potatoes

Usually, when I cook boiled beef or another type of boiled meat, I quickly make mashed potatoes as well. I prefer them simple, with a fine texture, but over time I've come to always add an onion and a clove of garlic to the pot. I learned this from a chef, and even though it may seem like a small detail, the flavor becomes rounder and subtly aromatic. The older family members digest it easily, so I often make it for them. It is, in itself, a very handy recipe.

Quick Info

Total time: about 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: classic, homemade side dish

Ingredients

1.5 kg potatoes
1 onion
1 clove of garlic
Salt
100 ml milk
50 ml oil

Preparation method

1. Peel the potatoes and wash them well under cold running water. Cut them into quarters so they cook evenly.

2. Place the potatoes in a large pot. Add the whole onion and the peeled clove of garlic.

3. Pour cold water over the potatoes, enough to cover them completely. Add salt to taste.

4. Cover the pot with a lid and place it over medium to low heat. When it starts to boil, skim off any foam from the surface.

5. Let the potatoes simmer gently for about 25-30 minutes, or until you can easily pierce a piece with a fork.

6. Remove the onion and garlic from the pot, then drain the potatoes. Keep a little of the cooking water for adjustments if needed.

7. Return the potatoes to the pot. Start mashing them with a hand mixer or a classic masher, depending on what you have on hand.

8. Heat the milk separately and gradually add it to the potatoes, mixing well. Also add the oil while continuing to mash. If the mash is too thick, you can add a few tablespoons of the cooking water.

9. When the texture becomes fluffy and creamy, the mash is ready. Taste and adjust the salt if needed.

10. Serve immediately while warm.

Why I make the recipe often

It is one of the most practical side dishes for days when I need something quick and easy. The mash always turns out consistent, not too greasy, and has the right texture. I often use this recipe for those who need something lighter.

Tips and variations

Tips

- The onion and garlic are not included in the mash; they just add flavor while cooking.
- Do not let the potatoes sit too long after draining; mash them while they are hot for a fluffier texture.
- Do not use cold milk; warm it up before adding it.

Substitutions

- If you don't have oil, you can use butter, but the result will be a bit greasier and have a different taste.
- Milk can be replaced with plant-based milk if lactose-free is needed, but the flavor will change.
- Garlic can be omitted if you do not want its flavor, but the mash will be simpler.

Variations

- Finely chopped herbs can be added at the end, such as parsley, for a fresher taste.
- If you want a very fine texture, you can pass the potatoes through a sieve.
- For a slightly richer flavor, you can add a tablespoon of sour cream along with the milk.

Serving ideas

- As a side dish for boiled meat, steak, or meatballs.
- With sautéed vegetables or simple sauces.
- It also works as a base for various moussaka or gratin trays.

Frequently asked questions

1. Can I make the mash with just oil, without milk?
Yes, but the texture will be denser and the flavor simpler. If you don't want to use milk, use the cooking water, adding it gradually.

2. What do I do if the mash turned out too thick?
Add a few tablespoons of hot water from the boiled potatoes or a little warm milk and mix vigorously.

3. Can I put the onion and garlic in the mash?
I do not recommend it, as they leave too strong a flavor and give an unsuitable texture.

4. What type of potatoes works best?
Yellow-skinned, floury potatoes are the most suitable, but you can use others if you don't have them on hand.

5. Can the mash be made a day in advance?
You can make it, but the texture won't be as good when reheated. It is better enjoyed fresh.

Nutritional values

Approximately, per average serving (about 250 g):
Calories: 200-220 kcal
Protein: 3-4 g
Carbohydrates: 35-40 g
Fats: 6-7 g

These values vary depending on the potatoes used, the exact amount of oil and milk. The mash made this way has low fat, making it quite suitable for a balanced diet.

Storage and reheating

Mashed potatoes can be stored in the refrigerator, in a closed container, for up to two days. When reheating, a little warm milk can be added to restore creaminess, but it loses some of its initial fluffy texture. Freezing is not recommended, as the structure changes. It is best enjoyed fresh, after preparation.