3️⃣ Drain and dry
Drain the potatoes and return them to the hot pot, off the heat. Let them sit for a few seconds to allow excess moisture to evaporate—this is key for creamy mashed potatoes.
4️⃣ Mash the potatoes
Mash the potatoes while still hot using a potato masher or ricer. Work gently to keep the mash light and fluffy. Avoid using a blender, which can make them gluey.
5️⃣ Add the butter
Add the butter in pieces and mix gently until fully melted and incorporated. The mash should become glossy and rich.
6️⃣ Add the milk
Warm the milk slightly, then add it gradually while stirring until you reach a smooth, creamy consistency.
7️⃣ Season and flavor
Season with salt, black pepper, finely chopped parsley, and thyme leaves. Mix gently to distribute the herbs evenly.
8️⃣ Finish and serve
Smooth the surface with a spoon, creating soft waves. Finish with a touch of black pepper and a few fresh herbs for garnish.
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