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Mashed potatoes with milk

Author
Cookinero 7 Apr 2025
4470
Mashed potatoes with milk

Potatoes are the most common vegetable in Russia. Dishes from them are prepared with enviable regularity both on weekdays and on holidays. They can be stewed, fried, boiled or baked in the oven, and also added to soups: there are many cooking options. One of the popular dishes that is used as a side dish is mashed potatoes. Its preparation does not take much time, which means you can easily feed the whole family a hearty and tasty meal even after a hard day at work.

How to cook Mashed potatoes with milk

Step 1

Mashed potatoes with milk

Cut the potatoes into large pieces (approximately 4-8 pieces, depending on the size of the tuber). Put it in a saucepan, completely fill it with cold water with a small reserve and put it to boil. When the water boils, reduce the heat and cook for another 25-30 minutes. Add salt at the end of cooking.

Step 2

Mashed potatoes with milk

Drain the water from the pan and mash the potatoes until smooth, about 4-5 minutes to break up any lumps.

Step 3

Mashed potatoes with milk

Add milk to the puree and mash the potatoes again with a masher.

Mashed potatoes with milk - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dairy milk with almond milk, oat milk, or coconut milk for a dairy-free version. Just note that the flavor and texture may vary slightly.
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave with a splash of milk to restore creaminess.
Yes, you can use a fork, ricer, or even a hand mixer to break down the potatoes. Just avoid over-mixing, as it can make them gluey.
For a low-carb option, try mashed cauliflower or a mix of cauliflower and turnips. Cook them the same way and mash until smooth.
Try mixing in roasted garlic, fresh herbs (like chives or parsley), grated cheese, or a dash of sour cream for richer flavor.
Yes, mashed potatoes freeze well for up to 2 months. Store in a freezer-safe container, leaving some space for expansion. Thaw in the fridge overnight and reheat with a little milk.
For ultra-smooth potatoes, use a potato ricer or food mill before adding milk. Also, ensure the potatoes are fully cooked and mash while still hot.
Starchy potatoes like Russets or Yukon Golds work best for fluffy, creamy mashed potatoes due to their high starch content.
Yes, leaving the skins on adds fiber and nutrients. Just scrub them well before boiling and mash thoroughly for a rustic texture.

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