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Mashed potatoes with butter

Christmas Eve Dinner Additions 50 min Easy 13 wyświetleń ~8.59 PLN - (0)
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Description

Classic mashed potatoes with butter are smooth, creamy mash made from starchy potatoes, butter, and warm milk. This dish comes from European cuisine and is a popular side for many meals — it pairs especially well with holiday dishes as well as fish and meats. On Christmas Eve, the mash serves as a delicate, mild addition that balances the intense flavors of other dishes (e.g., fish, cabbage with mushrooms). Visually, it presents as a creamy, slightly yellow mass with a glistening surface of melted butter and a fresh green garnish (e.g., chives). The texture should be fluffy, and the flavor is buttery-salty with a subtle hint of nutmeg (optional).

Składniki (7)

Servings:
4
  • Potatoes 5.3 szt.
  • Butter 100 g
  • Milk 200 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Nutmeg (grated) 1 szczypta
  • Chives 0.3 pęczków
💰 Szacowany koszt dania: ~8.59 PLN (2.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Choose and check the potatoes: they should be firm, without large green spots and sprouts. For mashed potatoes, starchy potatoes (e.g. type C varieties) are best. Prepare all the tools: a peeler, a large grater or knife, a large pot (capacity 4-5 l), a colander, a measuring cup, a milk measuring cup, a potato masher or ricer, a wooden or silicone spoon, and a saucepan for heating the milk.

Ingredients: Potatoes
Use a large pot so that the potatoes have enough space and cook evenly. Prepare a serving bowl so that the puree goes straight onto a warm plate.
2

Peel the potatoes with a peeler: hold the potato with your other hand and peel away from yourself to avoid cutting your hand. After peeling, cut each piece into equal chunks about 3 cm on each side (cubes or quarters depending on size). Even pieces ensure even cooking.

Ingredients: Potatoes
If the potatoes are small, you can leave them whole or cut them in half. Immediately after cutting, place the potatoes in a bowl of cold water to prevent them from darkening.

Cooking

3

Transfer the chopped potatoes to a large pot and cover them with cold water so that the water is about 2 cm above the potatoes. Add 3 g of salt (about 3/5 teaspoon) to the water so that the potatoes absorb flavor from the inside while cooking. Set the pot over high heat and bring to a full boil, then reduce the heat to medium-low so that the water simmers gently.

Ingredients: Potatoes, Salt
Always start cooking potatoes in cold water — this way they will cook evenly. Use a lid to bring the water to a boil faster, but once it boils, reduce the heat to avoid the pieces falling apart.
4

Cook the potatoes for 15–20 minutes from the moment they start boiling — the time depends on the size of the pieces. Check their softness after 15 minutes: insert a fork or knife into the largest piece; the fork should go in smoothly and the potato should easily fall apart. If the fork comes out dry and soft, the potatoes are ready.

Ingredients: Potatoes
Do not cook the potatoes too long — overcooked ones will be waterlogged and may become sticky. If the water rises with foam, you can skim off some of the foam with a spoon.

Drying

5

Drain the potatoes in a colander and set aside for 1–2 minutes. Then, return the potatoes to the hot pot and place it over low heat for 1–2 minutes, shaking the pot every few seconds — this will allow excess moisture to evaporate (known as drying out with steam).

Ingredients: Potatoes
This step is important: excess water causes the puree to become thin. Be careful not to burn the potatoes at the bottom of the pot — heat very briefly and stir.

Whipping and combining ingredients

6

Add 100 g of butter in pieces (cut into smaller pieces makes it easier to mix) to the potatoes. Using a potato masher or ricer, mash the potatoes vigorously until they are free of lumps and start to have a smooth, fluffy consistency. If using a ricer, process in batches. After the initial mashing, gradually start adding warm milk (first 100 ml, then the rest if needed), mixing with a wooden spoon or spatula until the puree reaches the desired smoothness.

Ingredients: Potatoes, Butter, Milk
Use a masher or a potato ricer — avoid a high-speed mixer (it can make the puree sticky). Heat the milk in a saucepan to a temperature of about 40–50°C (it should be warm, but not hot). If you want a very smooth puree, use a ricer instead of a masher.

Seasoning

7

Add the rest of the salt to taste (season gradually), 2 g of black pepper (two pinches), and optionally a bit of grated nutmeg (one pinch). Mix thoroughly and taste, adjusting the spices as needed.

Ingredients: Salt, Black pepper, Nutmeg (grated)
Season gradually — it's better to add later than to oversalt. Nutmeg is intense; add very little and taste before the next addition.

Finishing

8

If you want to achieve an even creamier texture, briefly (5–10 seconds) use a hand mixer on the lowest speed, just to combine the ingredients (be careful not to whip the potatoes for too long). Before serving, you can add a few extra grams of butter on top and sprinkle with finely chopped chives (optional).

Ingredients: Butter, Milk, Chives
Use the mixer very briefly — overmixing causes the starch to release and results in stickiness. Alternative: for a luxurious effect, mix in 1–2 tablespoons of cream instead of part of the milk.

Serving

9

Transfer the puree to a warmed bowl or onto plates. Make a few gentle swirls with a spoon and pour a little melted butter in the center, sprinkle with fresh chives. Serve immediately while the puree is hot and fluffy.

Ingredients: Butter, Chives
Serve the puree as a side dish for Christmas fish, stewed vegetables, or mushroom dishes. If you need to prepare it in advance, see the storage tips in the 'enrichments' section.

Fun Fact

💡

Mashed potatoes became popular in Europe after the spread of the potato in the 17th-18th centuries; in many countries, it has taken the form of a national comfort food and is a classic side dish for holiday meals.

Best for

Wigilia Święta Rodzinny obiad

Tips

🍽️ Serving

Serve the puree hot in a warmed bowl, with a small indentation in the center filled with melted butter or oil. It pairs wonderfully with baked carp or fried fish in butter, as well as with dishes made from cabbage and mushrooms for Christmas Eve. For an elegant presentation, use a spoon dipped in hot water to create smooth swirls on the surface.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 48 hours. To reheat — transfer to a saucepan, add 1–2 tablespoons (15–30 g) of milk and a tablespoon of butter, heat over low heat stirring until creamy consistency is achieved. You can also use the microwave on medium power, stirring every 30 seconds and adding a little milk. Do not store at room temperature for longer than 2 hours.

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