Creamy Mashed Potatoes, Like Ice Cream
Creamy Mashed Potatoes, Like Ice Cream
Make Silky Smooth Mashed Potatoes at Home, Just Like Ice Cream
This recipe for ultra-smooth mashed potatoes is inspired by actor Ryu Soo-young from the TV show ‘Pyeonstorang.’ I’ve had it saved for a while and finally decided to make it to accompany some chicken cutlets I bought from the supermarket. Mashed potatoes are a Western-style mashed potato salad with an incredibly creamy texture. They’re a fantastic side dish for roasted turkey, fish, or meat dishes, and can also be used as a topping for gratins and pies, or enjoyed on their own as a salad. Make this simple yet delicious dish to elevate your meal!
Main Ingredients- 5 Potatoes (approx. 500g)
- 800ml Water
- 0.5 Tbsp Salt (for boiling potatoes)
- 20g Butter
- 50ml Heavy Cream or Plain Yogurt
- 2 Pinches Salt (to taste)
- 1 Tbsp Mayonnaise
- 1 Tbsp Sweet Corn (optional)
- A little chopped Parsley (for garnish)
Cooking Instructions
Step 1
First, prepare the star of our mashed potatoes: 5 medium-sized potatoes. Peel the potatoes thoroughly. Make sure to remove any eyes or bruised spots for the best result.
Step 2
Cut the peeled potatoes into roughly 2-3cm cubes, suitable for boiling. Place them in a pot with 800ml of water and bring it to a boil over high heat. Once boiling, add the cubed potatoes and 0.5 Tbsp of salt. Bring it back to a boil, then reduce the heat to medium, cover the pot, and let it simmer for about 7 minutes. (Tip: If you initially set the timer for 8 minutes, check at 7 minutes to prevent the potatoes from becoming too mushy. Be careful not to let the water boil away completely.)
Step 3
Drain the boiled potatoes thoroughly in a colander. It’s crucial to remove all excess water while the potatoes are still hot to achieve a creamy, non-watery texture.
Step 4
Transfer the hot potatoes directly into a zip-top bag. Add the 20g of butter. Press out as much air as possible from the bag before sealing it. Use the bottom of a rice bowl to gently mash the potatoes inside the bag. (Tip: Using a plastic bag makes mashing much easier and smoother. Avoid using a blender as it can result in a gummy texture; a potato masher is also a good option if you have one.)
Step 5
To the mashed potatoes, add 50ml of heavy cream or plain yogurt, 2 pinches of salt, and 1 Tbsp of mayonnaise. Mix everything together until well combined. (Tip: I debated between cream and yogurt, but opted for plain yogurt as I thought it would complement a salad-like dish better. Feel free to use whichever you prefer! Yogurt adds a nice tanginess.)
Step 6
Voila! Your delicious mashed potatoes are ready! So easy, right? You can even snip off a corner of the zip-top bag to use it as a piping bag for a beautiful presentation. The key to delicious mashed potatoes is making them while they are still warm. Enjoy the incredibly smooth texture and rich flavor!
Step 7
Use a scoop to shape the mashed potatoes into neat balls on your plate. You can use the back of a spoon or a knife to create a decorative pattern. Finally, sprinkle some chopped parsley over the top for a fresh garnish.
Step 8
For those who love sweet corn, take about 2 scoops of mashed potatoes and mix in 1 tablespoon of sweet corn. This creates a delightful variation with pops of sweetness from the corn kernels.
Step 9
Today, I’m serving these creamy mashed potatoes with store-bought chicken cutlets. I also quickly sautéed some rice with butter, chopped green onions, and carrots. The buttery, melt-in-your-mouth mashed potatoes paired beautifully with the chicken. They are perfect as a side for Western dishes, or even as a Korean banchan (side dish). Enjoy this delightful treat that’s smooth like ice cream!
