Mashed Potatoes
The most classic side dish in Argentine cooking. Potatoes mashed while hot with generous butter and warm whole milk: creamy, smooth and without a single lump. The secret is in the temperature and in never using a mixer.
- 1 kg (2.2 lb) potatoes (Yukon Gold or similar)
- 80 g (2.8 oz) butter
- 150 to 200 ml (0.6 to 0.85 cup) whole milk
- 1 tsp coarse salt (for the cooking water)
- Fine salt and white pepper, to taste
- Freshly grated nutmeg (optional)
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1
Cook the potatoes
Peel the potatoes and cut them into similarly sized quarters so they cook evenly. Put them in a pot, cover with cold water and add the coarse salt. Bring to a boil over high heat, then lower to medium-high and cook for 18 to 22 minutes. They're ready when a fork slides in with no resistance.
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2
Warm the milk
While the potatoes cook, warm the milk in a small pot or in the microwave until nice and warm (it doesn't need to boil). This is key: cold milk drops the heat and ruins the texture.
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3
Drain and dry
Drain the potatoes and put them back in the empty, hot pot. Let them sit for 1 to 2 minutes off the heat, stirring gently. This step evaporates the excess moisture and is what keeps the mash from turning watery.
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4
Mash while hot
With the potatoes still very hot, use a potato masher or ricer. Add all the butter at once and mash until combined. The butter melts inside the potato and creates the creamy base. Never use a mixer or blender: the starch activates and the mash turns gluey.
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5
Add the milk
Add the warm milk little by little, folding it in with a wooden spoon or spatula. Adjust the amount depending on the texture you prefer: less milk for a thicker mash, more for a looser one. Season with fine salt, white pepper, and nutmeg if using.
- NEVER use a mixer or blender: the starch turns gummy and the mash ends up rubbery.
- Always warm milk: cold milk drops the temperature and cuts the creaminess.
- Good-quality butter makes all the difference.
- For an even richer mash: swap part of the milk for heavy cream.
- If the mash turns out too thick, add more warm milk a spoonful at a time.