International dishesVegetable DishesEurope and North AmericaAbout 45 minutes
Ultra smooth mashed potatoes come down to the choice of potato and the timing of the heat. The pleasure is in the texture, creamy and light on the tongue. The catch is that potatoes mashed after they cool turn grainy, and there is no fixing it.
The peeled potatoes sit in cold water for 30 minutes to shed some surface starch. The milk is warmed separately without boiling, then poured slowly into the hot potatoes.
This batch weighs about 1.2kg, at roughly 130 calories per 100g.
Method
Peel 1kg potatoes and cut them into small chunks, then soak them in cold water for about 30 minutes to draw off surface starch, which makes the mash lighter.
Put the potatoes in a large pot with cold water, add 1 tablespoon salt, bring to a boil and cook for another 15 to 20 minutes, until a fork slides through easily. Meanwhile, heat 100ml oat milk over medium heat without letting it boil.
Drain the cooked potatoes thoroughly in a sieve, return them to the pot and mash them while still hot with a masher or a mixer on low speed.
Add 100g unsalted butter cut small to the hot potatoes and fold gently until it melts completely. Pour in the warm milk a little at a time, beating steadily until the mash is smooth and as thick as you want.
Season with salt, ground black pepper and 2 minced garlic cloves if you like, then fold once more. A scatter of sliced spring onion or a small pat of butter on top finishes the bowl.
Tips
Russet and Yukon Gold potatoes are hard to buy in Vietnam, so yellow fleshed Da Lat potatoes work well, choosing older, floury ones.
Less milk makes a thicker mash, more milk makes it lighter.
Oat milk is thinner than dairy milk, so it goes in a little at a time, as pouring it all at once leaves the mash loose.
Mashing while the potatoes are hot matters, since cooled starch granules firm up and never break down smoothly.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.