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mashed potatoes | how to make mashed potatoes (fluffy & light)

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mashed potatoes recipe with step by step photos. mashed potatoes are a family favorite and it was time i shared the recipe. there are so many versions of mashed potato recipes on the web. the recipe that i make is a homely, easy and one bowl recipe. you don’t need special appliances or special ingredients to make this one. this recipe of mashed potatoes yields comforting, smooth and fluffy mashed potatoes that you would like to make again and again.

how to make mashed potatoes (basic recipe)

a basic mashed potato recipe is just made with potatoes, milk, butter, salt and pepper. the potatoes are cooked till tender. the cooked potatoes are then strained and mashed. warm milk, butter, salt and pepper are added to the mashed potatoes. you can build upon this basic recipe by adding various herbs, greens, seasonings and spices.

what about this mashed potatoes recipe

if you want a mashed potato recipe that gives a fluffy texture, then make this recipe and you will absolutely love it. i have noted down below the ingredients and their roles in the recipe. i generally make enough quantity of mashed potatoes so that there are no leftovers. yet, one can easily half or double or triple this recipe and make it for small parties or gatherings.

  • garlic – in my mashed potato recipe, i add a bit of garlic as it gives that light pungent flavor and taste to the mashed potatoes. i have made mashed potatoes without garlic too and i always felt some flavor profile lacking – as if something is not complete or missing in the flavors.
  • herbs – personally i prefer to use fresh herbs, but not at all times one can have access to fresh herbs. same is the case with me. i make mashed potatoes both with fresh herbs and dried herbs and both taste good. however, with fresh herbs the taste is better. that said, adding herbs can be simply skipped if you are not a fan of herbs or you don’t have them in your kitchen.
  • black pepper – when it comes to black pepper, freshly crushed black pepper is on top of the game as compared to black pepper powder. so please please use freshly crushed black pepper in this mashed potatoes recipe. you can use a pepper mill to crush the peppers or crush them semi-fine in a mortar-pestle which hardly takes time.
  • fat – you can use both butter or extra virgin olive oil (evoo). i have made mashed potatoes with both on various occasions and both work fine.
  • milk – for a rich creamy version, i suggest using whole milk. for a vegan mashed potato, coconut milk or almond milk works well. with coconut milk, you will get the coconut taste in the mashed potatoes.

tips to get the best of mashed potatoes

  1. type of potatoes – use potatoes having medium to high starch. potatoes with high starch content like russet potatoes work very well and will yield fluffy mashed potatoes. for indian readers, most varieties of indian potatoes have good starch in them. just avoid using new potatoes. i make mashed potatoes with organic potatoes (indian variety) and these are similar to russet potatoes (since i make even french fries, roasted potato, potato wedges with these). so for mashed potatoes, i get a fluffy texture whenever i make them. with french fries or potato wedges, i get a crisp texture with a nice light soft texture from inside.
  2. boiling potatoes – boil the potatoes till tender, but do not overcook them. they should be cooked well and fork-tender. if they are cooked till crumbly, then some water will log in them causing the mashed potatoes to have a watery taste and consistency.
  3. mashing potatoes – avoid using a stand mixer while mashing, as at times the mixer might over mix the potatoes. this will break down the starches leading to a gluey and sticky consistency. it is better to use a potato masher. if the potatoes are cooked perfectly, it becomes easy to mash them with a potato masher or a vegetable masher.
  4. texture of mashed potatoes – the final texture of mashed potatoes should be light and fluffy or creamy. this will depend on the type of potato you have used. for a fluffy texture, use potatoes which have high starch in them eg russet, or idaho potatoes. for creamy and slightly dense texture, use potatoes with medium starch eg yukon gold. you can even use both a mix of russet and yukon gold.
  5. water-logging in potatoes – always drain the water very well after the potatoes are cooked. if there is even slight water, the taste and consistency both get affected. you will get a watery taste in the potatoes and the flavors will be diluted.
  6. role of fats – both fats like butter or evoo need to be added. do not skip them as they help in making the mashed potatoes, light and smooth.
  7. adding cheese or cream– i usually do not add grated cheese or cream, but you can. if using cream then heat it gently with butter but do not bring it to a boil if using cheese then sprinkle on the mashed potatoes. bake in the oven till the cheese melts or gets golden. adding either cream of cheese will give you a rich tasting mashed potato.
  8. cooking potatoes in a pressure cooker – most of the times, i cook the potatoes in a pressure cooker. for this recipe post, i have used a pan. so that the recipe can be easily made by folks who do not have a pressure cooker.  if pressure cooking, then cook for 2 whistles on medium flame.
  9. to peel or not to peel – i always suggest peeling the potatoes. keeping the peels might give an unpleasant taste and texture in the mashed potatoes. it is a personal preference and if you like the peels, then keep them on.

what to serve with mashed potatoes

i always serve mashed potatoes with some roasted vegetables and a bowl of soup like corn soup, tomato soup or carrot soup. below are some vegetarian options you can consider.

  • roasted vegetables
  • steamed vegetables
  • vegetable salad
  • grilled vegetables
  • creamed spinach
  • vegetarian or vegan stroganoff
  • creamed corn
  • a hearty vegetable soup
  • marinated & grilled tofu or paneer (cottage cheese).

few more tasty potato recipes for you!

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

mashed potatoes recipe that yields fluffy and light texture. this mashed potato is a family favorite recipe which tastes awesome, is easy to make and does not need any special equipment. a one bowl mashed potatoes recipe.

mashed potatoes

Course:side dish

Cuisine:american,world

Servings:3

Calories:225

INGREDIENTS FOR mashed potatoes recipe

(1 CUP = 250 ML)

for boiling potatoes

  • 500 grams potatoes or 1 pound or 6 to 7 medium sized potatoes (russet potatoes or potatoes with a high to medium starch content)
  • 2 cups water
  • ½ teaspoon salt

other ingredients

  • ½ cup milk + 2 tablespoons milk
  • 2 tablespoons butter – salted or unsalted
  • ½ teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, minced or finely chopped
  • salt – add as required
  • 2 to 3 teaspoons fresh herbs or ½ to 1 teaspoon of dried mixed herbs
  • black pepper (freshly crushed) – add as required

HOW TO MAKE mashed potatoes recipe

preparation

  • rinse 500 grams of potatoes in water first using a colander. brush off the mud if any. drain the water and then peel the potatoes.

  • chop them in 1.5 to 2 to inches cubes.

  • place chopped potatoes in a pan.

  • add ½ teaspoon salt and 2 cups water. stir.

cooking potatoes

  • cover the pan. keep pan on a stove top on a medium-low to medium flame for the potatoes to cook.

  • while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.
  • the potatoes have to be softened, but they should not fall apart.
  • check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.
  • pour the contents of the pan in a colander and drain the water very well.

cooking milk+butter mixture

making mashed potatoes

  • sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later.
  • add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of rosemary and parsley here.
  • fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required.

  • with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover can be refrigerated or freezed and warmed in the oven just before serving.
  • drain all the water from the boiled potatoes really well.
  • use a potato masher to mash. if you do not have a potato masher, then use a potato ricer. alternatively, you can even grate the potatoes and then add in the pan. if grating the potatoes, then let them become warm or cool completely before grating.
  • herbs and spices of your choice can be added.
  • butter or olive oil can be replaced with sunflower oil or any neutral flavored oil.
  • can use both salted or unsalted butter.
  • use potatoes with a high starch content to get the best results.
  • if pressure cooking, then pressure cook with water for 2 whistles on medium flame.
  • garlic can be skipped if you do not prefer.
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preparation to make mashed potatoes

1. rinse 500 grams of potatoes in water first using a colander. brush off any mud if any. rinse really well. drain the water and then peel the potatoes.

rinsed and peeled potatoes

2. chop them in 1.5 to 2 inches cubes.

chopped potatoes

3. place chopped potatoes in a pan (3 litres or 3 quarts size). add ½ teaspoon salt.

chopped potatoes and salt placed in a pan

4. pour 2 cups water and stir. the water should just about cover the potatoes. add water more or less depending on the size of the pan.

water added in the pan containing potatoes

cooking potatoes

5. cover the pan. keep the pan on a stove top on a medium-low to medium flame for the potatoes to cook.

pan covered with a glass lid and kept on stove top for cooking potatoes

6. while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.

checking potatoes at intervals

7. the potatoes have to be softened, but they should not fall apart. the potatoes will take about 20 to 25 minutes to cook depending on the size of the pan, the thickness of pan and intensity of the flame.

cooked potatoes in a spoon

8. check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.

checking a few cooked potatoes by piercing fork through them

9. pour the contents of the pan in a colander and drain the water very well.

using a colander to strain the cooked potatoes

cooking milk+butter mixture

10. in the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk.

milk poured in the same pan in which potatoes were cooked

12. add 2 tablespoons butter.

butter added to milk in the pan

13. add ½ teaspoon finely chopped or minced garlic. please note that you can add garlic even while boiling potatoes which at times i even do.

finely chopped garlic added to milk+butter mixture in the pan

14. on a low to medium-low flame begin to heat the pan. stir occasionally. the butter will begin to melt initially.

heating pan on medium flame

15. let the milk+butter+garlic mixture become hot or come to a boil.

milk, butter and garlic mixture coming to a boil

16. now switch off the flame and add the potatoes in the pan.

adding cooked potatoes to the milk, butter and garlic in the pan

mashing potatoes

17. remove the pan from the stove top and place on your kitchen countertop. begin to mash the potatoes with a potato masher or vegetable masher.

mashing potatoes

18. mash till you get a smooth, fluffy and light consistency. do not mash too much as this will break down the starches more and make for a gummy texture. some handwork or some hand exercise is good. you can always add more butter and some warm milk to get the desired consistency – like a little more pouring consistency in the mashed potatoes.

potatoes have been mashed

making mashed potatoes

19. sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later after doing a taste test.

salt and black pepper sprinkled on mashed potatoes in the pan

20. add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of fresh rosemary and parsley here.

finely chopped fresh herbs add to the mashed potatoes

21. fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required. mashed potatoes with a fluffy texture will not fall down as you can see in the photo below. you can even use this recipe of mashed potatoes for making dishes where mashed potatoes are required like shepherd’s pie, pot pies, potato patties etc.

mashed potatoes ready to serve

22. with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover mashed potatoes can be refrigerated or freezed and warmed in the oven just before serving.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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