Vegan version: Use unsweetened plant-based milk (such as soy or oat) and replace the butter with vegetable margarine or extra virgin olive oil.
With cream: for an even creamier result, replace half the milk with cooking cream.
Garlic: Add 1 clove of garlic to the milk while cooking for a hint of flavor, then remove it before mashing the potatoes.
FAQ:
1. Can I use new or white-fleshed potatoes?
It’s best to avoid them: yellow-fleshed or floury potatoes are the most suitable because they are drier and absorb liquids better.
2. Is the milk sticking to the bottom?
Stir occasionally and keep the heat low. If you use a nonstick pan, the risk is minimal.
3. Can I make this ahead of time?
Yes! Just store it in a cool place and reheat it with a little milk.
4. My mashed potatoes are too runny. How do I save them?
Add some mashed boiled potatoes or a spoonful of instant potato flakes (if you have them).
If this recipe surprised you, share it with those who still boil potatoes in water!
Grandma will thank you.😉
