Mashed potatoes

Mashed Potatoes. Today we will see how to make mashed potatoes, but a very simple recipe that will be the basis for the development of other recipes using mashed potatoes as the main ingredient (such as meat loaf and potatoes, potatoes duchesses, the spicy pumps, etc).

Also you can use it as is as a side and for this I give you four different finishes (with more and less calories); adapt your mashed potato recipe to your liking. To the kitchen!

Ingredients for Mashed Potatoes (serves 4):

     1 kilo of potatoes (if mealy better)
     2 liters of water
     1 tablespoon salt
     Optional: 40 g butter and 75 ml of milk

Recipe for Mashed Potatoes (for four people):

1) Set the water to boil over high heat. Meanwhile wash the potatoes well, but do not take off your skin. When the water is boiling add the potatoes (careful not to burn) and a tablespoon of salt. Lower the heat slightly (to stay with enough boiling) and let it cook potatoes until tender (20 to 40 minutes depending on the size of the potato).

2nd) When the potatoes are tender turn off the heat and water out potatoes. Then when warm skin scrape out and pass them through the food mill (if you do not use a fork).Mashed potatoes
3rd) Your mashed potatoes are ready for whatever you want to do with it. Now I leave you four options for you to choose. You just have to add any ingredient and mix well with a fork tightening (as seen in picture below).
Mixing the other ingredients of mashed potatoes
* Mashed Solo: If you're going to take as they just need to try and not salt. If you think it needs more salt (I like the taste of salt water taking during cooking) add some fine salt and use a fork to mix well.
* Mashed Potatoes with Milk: If you add a little milk can have a more creamy and light puree. Do not spend adding at first, adds just a little and mix with a fork, if you see that you need more milk (to make it softer) adds a bit more, but always gradually. When you like it adjusts the salt just as I explained above. For a kilo of potatoes may be sufficient with 75 ml of whole milk.
* Mashed Potatoes with Butter: Adding butter mash get much tastier. If the potato is still warm you can take the butter into several pieces that will be melted with the heat of the potato. If the potato is cold melt the butter before adding. I prefer to add unsalted butter and then adjust the salt if necessary, but if I was very bland mashed potatoes can add directly salted butter. For a kilo of potatoes may be sufficient with 40 grams of butter.
* Mashed Potatoes with various ingredients: You can add butter and milk at a time, even an egg yolk to enrich and add flavor to your mashed. You can also add all kinds of grated cheese to the mash (are delicious especially the blue cheese and soft cheeses) and even chopped herbs (perjil, cilantro), as long as you like. The only thing you have to remember is that it is better to gradually add (especially liquids such as milk, melted butter or egg) so you will find that you puree was too loose or soft.
To eat:
You can add the potatoes while the warm water and put everything at once, but we do it this way to have more control over the cooking time.
To see if the potato is tender (well done) click a potato with a wooden stick. When the potato is done to get in and out easily.
It is advisable to use the same size potatoes and of course do not mix different types of potatoes as they have different points of cooking.
Note that if you mix great with small potatoes have to click with the stick one small and one large drawing and go as they are doing the potatoes.
If you are using milk can choose from whole milk or semi-skimmed (skimmed do not recommend it to be almost like adding water) you know that you will be whole milk mashed potatoes creamier and tastier than with semi skimmed.