ReceptnaptárMashed potatoes
Mashed potato is a staple of Hungarian home cooking: creamy, warm and filling. The secret is the right type of potato, letting it steam and using warm milk. Mash it by hand, do not blend it, because a food processor damages the starch and it turns gluey. It goes well with roasts and vegetable stews.
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Ingredients
Method
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- Peel and wash the potatoes and cut them into even pieces of 3-4 cm so they soften at the same time.
- Put them in cold, salted water, bring to a boil and cook covered for 15-20 minutes until a fork slides in easily.
- Drain the potatoes and let them steam in the hot pot for 1-2 minutes so the excess water evaporates, which makes the purée thicker.
- Mash them while hot with a potato masher or ricer. Warm the milk and butter (cold milk cools the purée down).
- Gradually stir the hot milk into the potatoes until you have a creamy, smooth purée. Season with salt, pepper and nutmeg.
- Serve immediately, if you like with melted butter or olive oil.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not blend it, or the purée turns gluey.
- Warm the milk, because cold milk dulls the purée.
- A waxy variety such as Rioja or Marabel is a good choice.
- Leftovers can be fried into potato pancakes the next day.
Frequently asked questions
What is the best potato variety?
A semi-floury variety that does not fall apart completely while cooking.
Can it be made ahead?
Yes, keep it warm for 1 hour, or reheat in the fridge with a little milk.
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