Ultimate Mashed Potatoes Recipe

   Are you in search of the ultimate mashed potatoes recipe? Do you often find yourself struggling to make fluffy mashed potatoes, only to find, they come out dense, or gummy? Then, I have just the thing for you! The secret to making the perfect mashed potatoes is in the timing rather than, the ingredients.  It's in the mashing, and pressing of the potatoes, while adding just the right amount of liquid. What do I mean? Read more to find out, exactly how to get that fluffiness in your next side dish of mashed potatoes. The perfect addition to any main course featuring the roasted meat of your choice.

Here's what you'll need:

                                     4 Russet Potatoes (peeled, cleaned, and rinsed)
                                     1/2 stick of  softened Butter
                                     1/4 cup Whole Milk
                                     1 Scallion thinly sliced
                                     3 Tbsp freshly grated Parmesan cheese
                                     1 Sprig of fresh Thyme (plucked)
                                      **Salt & Pepper to taste**
                                     Garlic (optional)

Bring a large pot of water to boil, then peel the potatoes and set aside in a mixing bowl. Fill with water until potatoes are submerged. Then drain the water, until it runs clear. This will take the extra starch out and, leave you with a mixture that is less dense. Once the water in your pot begins to boil, turn the heat down to medium. Add 3 tablespoons of salt and stir the water until salt is dissolved. Trust me. You'll want to salt the water. This step ensures maximum flavor in the end. Then, place the potatoes in carefully, so as not to splash all over yourself. You don't want to burn yourself with scalding hot water.

Let the potatoes boil for 17-22 minutes. Use the fork test to check if they're done. I usually leave mine in for 18-20 minutes, depending on the size of the potatoes. Once the potatoes are done, strain them into a separate colander, and transfer them back into the pot. They should be steaming hot at this point. Then, set aside your potato masher, because you'll be going in. At this time, you'll add the milk, and butter, then mash away. When the potatoes look coarsely mashed, that's when you'll continue but, change up your technique. Now, begin mashing by flattening straight down. Once you get down onto the bottom of the potatoes, set the masher at an angle, and tilt by pressing away from you, in a swiping motion. If you begin seeing  smooth, hollow waves, you're onto something.  You'll know to stop when the potato puree, maintains its shape without collapsing. Congratulations! You've achieved fluffiness. This simple technique will wow your guests, once they sink their teeth into this wonderful puree. Now, add the Scallion, Parmesan cheese, Thyme, and Salt, along with freshly cracked black pepper (to taste), and give it another vigorous mix. For this part, I accomplished the task, using a serving spoon, but you can use a heat resistant spatula, or wooden spoon. It's up to you!

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 I hope you've enjoyed this recipe for Ultimate Mashed Potatoes! Be sure to watch the video for a more detailed look at some of the techniques used. You can always adjust the amount of herbs, and seasoning to your palette. Another pro tip here... Adding in a tablespoon of sour cream will help kick things up another notch! You may always use green onion in your mixture, when unable to find chives. After all, chives are just baby onions!

Now, it's time for you to get into the kitchen, start planning your meal, and unveil the ultimate mashed potatoes to your lovely guests! On that note, I hope you'll pair this with whole roasted Chicken, or breaded Pork chop. It'll be a surefire hit! Enjoy, and see you in the next video recipe!