How To Make Mashed Potatoes for Just Two People — Cooking Lessons from The Kitchn

Many times, when people make mashed potatoes, for themselves (or for two), they make enough to feed an entire army. They either need to throw the mashed potatoes away or save them for later. However, there is a way to make mashed potatoes for two people. You will need kosher salt, one and a half pounds of Yukon Gold potatoes, one-half cup of whole milk or heavy cream (plus more as needed), one tablespoon of unsalted butter, one ounce of cream cheese or sour cream (optional ingredient), and freshly ground black pepper. You will also need a larger saucepan, a wooden spoon, and a fork. Now, it’s time to start cooking. First, put water in a medium saucepan and bring to a boil while you prep the potatoes. Next, you peel, chop, and boil the potatoes for about 15 to 20 minutes. It’s best to chop the potatoes finely so they will be easier to mash. While the potatoes boil, warm your dairy. The simplest combination would be the butter and the milk; however, you can switch out the milk for cream and add the cream cheese. It’s up to you. Once the potatoes are soft, drain them and put them in the saucepan. In the saucepan, you want to add the butter and mash the potatoes up with your wooden spoon. When all the water in the saucepan has evaporated and our potatoes are mashed up, you want to add the warmed dairy by pouring it in slowly and stirring constantly. Keep stirring and cooking until the potatoes are creamy and smooth. When you feel it’s sufficient, add the salt and pepper to taste and serve.

Key Takeaways:

  • Making mashed potatoes for one or two people is just as easy as making a while pot for a crowd.
  • For better-mashed potatoes use whole milk or heavy cream for mashing and always be butter for serving.
  • If you make more than needed store what’s left in an airtight container in the fridge for up to 5 days.

“A large wooden spoon helps to break up the larger pieces of potato just off the boil, but for a finer, smoother texture reach for a sturdy whisk.”

Read more: http://www.thekitchn.com/how-to-make-mashed-potatoes-fo-132736

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