Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, quick midweek mashed potatoes 🥔. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Quick Midweek Mashed Potatoes 🥔 is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Quick Midweek Mashed Potatoes 🥔 is something that I’ve loved my whole life. They are fine and they look wonderful.
Hi and welcome to "THE DACIAN WOLF" channel! "Oven baked trout with mashed potatoes and celery" is a simple to make and a delicious meal for you. Come join for a quick mukbang with fried chicken and mashed potatoes all being dipped in gravy. Make sure you get a couple of bites! 🎶 Thankyou!
To get started with this recipe, we have to prepare a few ingredients. You can cook quick midweek mashed potatoes 🥔 using 4 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick Midweek Mashed Potatoes 🥔:
- Take White potatoes suitable for mashing (Fluffy not waxy)
- Prepare Good quality olive oil
- Make ready White pepper
- Take Salt
Mashed potatoes in minutes are a delicious and satisfying solution for time-pressed cooks. Learn now to make the perfect mashed potatoes. Want to make delicious mashed potatoes in a snap? 🥔. Mashed potatoes are pretty easy to make, but the process can be a little annoying with boiling a large pot of water on the stove, etc.
Instructions to make Quick Midweek Mashed Potatoes 🥔:
- Peel the potatoes and cut into chunks. The smaller the chunks the quicker it cooks, although I think larger chunks often give a better end texture).
- Submerge the potatoes in boiling water, add a pinch of salt and boil gently for 30 minutes or until a knife slides cleanly through them. I set a timer so I don’t forget about them!
- Drain the potatoes into a sieve then sit the sieve of potatoes on top of the hot saucepan to allow the heat and steam to dry them.
- When dry, put them back into the saucepan and add a glug of olive oil. How much you use depends on how much you’ve made, I used about a tbsp here.
- Use a potato masher to mash the potatoes. Keep going until you have all the lumps out as best as possible. Now season here with a pinch of salt and pepper, tasting to make sure it’s got enough.
- You can serve with a drizzle more of the oil if it’s a nice quality one.
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