There are so many mashed potatoes recipes and everybody claims they have THE secret ingredient: sour cream, cream cheese, milk, butter... to make the best recipe.
However, there is only one secret ingredient that will make your mashed potatoes smooth and light. This grandmother's secret has been used and tested forever and makes THE best mashed potatoes!
The secret is to add a pinch of baking soda to the mash.
- 1 kg of potatoes
- 200 ml of milk
- a drizzle of olive oil
- 1 pinch of salt
- 1 pinch of baking soda
Note: This recipe will give you enough for approximately 4 people.
- Peel potatoes. Cook until the tip of a knife easily enters the flesh.
- Drain well and place in a large bowl.
- Mash the cooked potatoes using a potato masher.
- Gradually pour warm milk over the potatoes, while stirring.
- Add a drizzle of olive oil.
- Add a pinch of salt.
- Add the pinch of baking soda. Mix well. Enjoy!
- Not all potatoes are created equal! The best varieties for a mash are idaho, yukon gold and ratte.
- Avoid mixing or whipping the potatoes as it creates a viscous mash.
- To keep your mashed potatoes fresh, cover the surface with a little hot milk. Then, when ready to serve, heat it in a double boiler, adding a little boiling milk.
There you go, you now know the secret to making good, light and airy mashed potatoes!
What is your secret ingredient?