WITH THESE SIMPLE TRICKS YOU MAKE THE TASTIEST MASHED POTATOES

Yes, you would think that you can't go wrong with it, right... a pot of traditional Dutch mashed potatoes. In fact, you only need to mix the contents of a bag with some milk and you supposedly already have a pot of mash. But making real fresh mashed potatoes goes much further than just a bag of potatoes and a good masher. There are a few simple tricks that ensure you serve the tastiest and creamiest mashed potatoes. It's not difficult at all, but you do need to get the hang of it.

 
Serve your mash with a nice piece of meat and Brussels sprouts from the oven or use it as a base for a delicious casserole. You make the absolute best mashed potatoes like this:

1. Only use floury potatoes! With waxy potatoes, you can stamp away foolishly, but it won't become mash.
2. Wash the potatoes, leave the skin on (this way no flavor is lost) and cut them into equal pieces.
3. Cook the potatoes in a bath of salted water. Let the potatoes cool and only then remove the skin.
4. Dry the potatoes a bit by heating them (for a few minutes) in a dry pan, otherwise your mash will become watery and we don't want that. Stir occasionally to prevent burning.
5. The very best mashed potatoes are made with a special potato ricer. If you don't have one, use a masher. We leave mixers, blenders, and food processors aside. These break the starch molecules in the potato, making your mash sticky.
6. Stir a generous chunk of butter and a splash of (lukewarm) milk through the mash.
7. Season the mash with enough salt.
8. Optionally add some freshly ground black pepper, fresh parsley, or chives to the mashed potatoes. A piece of fatty fish on your plate? Then a spoonful of sour cream and a finely chopped shallot works well.

 
Enjoy your meal!