Hello everyone, I’m Xiao Gao Jie, let’s make mashed potatoes today.
I use Yukon gold potatoes,
since I want make creamy, fluffy mashed potatoes.
Also the tip of the tongue can feel the small granules of potatoes.
Red and white potatoes are low in starch and have a crispy texture.
If you want to make mashed potatoes with very high content of water and fat,
with a running texture,
you can use them.
Russet potatoes have the highest starch content.
Mashed potatoes will be very soft.
Compared to Yukon gold. You taste less granules.
Besides, the flesh of yellow potatoes is yellow.
It will be nice to have a hint of yellow tone to your mashed potatoes.
Three Yukon gold potatoes.
Peeled.
If you don’t plan to sieve, you don't have to peel them.
Cut into large pieces.
Wash off the starch on the surface with cold water.
Start steaming when water is boiling in the pot.
Steam for about 20 minutes.
Steaming method can better preserve the taste of potatoes.
If they are boiled, the taste will be lost in the water.
When the potatoes are almost steamed, let's prepare the butter.
Slowly melt butter on a low heat.
The melting butter step offers you an opportunity
to add some flavour to the mashed potatoes.
Chives knotted, garlic sliced.
Put in butter.
Then add milk.
Bring to a boil, add salt.
The potatoes are steamed.
Pour into a big bowl.
You can use this tool or a fork,
or a ricer.
Avoid using a food processor.
If you like to eat mashed potatoes with a bit of coarse texture, you can add butter now.
Some small pieces of potatoes won't affect the taste.
For a more smooth taste, you can pass it through a sieve.
The finer the sieve, the harder it will be for you to sift.
But the taste will be more delicate.
After sieving, mix in butter and milk.
It is very smooth and very delicate.
The taste of potatoes and butter are very rich.
It tastes so delicious and has an nice aftertaste.
And it can hold its shape.
Scoop a ball for serving.
This is the mashed potatoes my children picture in their brain.
You can add more liquid to make it softer.
Two options: milk or cream.
The cream contains more butter,
and richer milk taste.
I warm up the cream first, and slowly add it to the mashed potatoes.
I saved a half for piping.
Until this thickness.
It tastes smoother, creamier and will melt in your mouth.
Let’s take a look at the difference when putting milk and cream first, then butter.
Steamed some more potatoes.
Add milk and cream first.
After stirring, I found that it became gluey.
Then add butter
Butter has slightly improved gluey problem,
but still sticky.
So for potatoes with higher starch content, adding butter later
will make the mashed potatoes gluey.
In addition, adding melted butter is not significantly different from adding cold butter.
Let's take a look at the mashed potatoes made with a food processor.
The taste of cream and butter is still there,
but, it becomes super gluey.
It feels sticky in your mouth.
Valentine's Day, Mother's Day, or when you are preparing a candlelight dinner.
Mashed potatoes can be made more beautiful.
Teardrop shape pipping tip.
I am using the mashed potatoes without cream.
Make a base first.
Squeeze out the centre of a flower.
Then piping the pedals one by one by drawing an arc.
Two tips:
First, the central part of the flower is lower,
and the petals around the heart are higher,
to wrap around the flower heart.
It feels like a flower is about to open.
Second, for a blooming flower, the petals near the centre are facing inwards.
The petals near the edge are open up.
When you squeeze the petals, adjust the angle of the piping tip.
Look, the petals in the first two circles are facing inward.
Now i'm going to open up the petals.
In the last circle, the angle of petal opening is greater
The petals are arranged in such a way,
it looks real and natural.
Put some mashed potatoes on the plate first.
Use a pair of scissors to remove the flower.
Put on the second one.
Finally a small one on the side.
Compliment with a few green leaves.
The flowers made of mashed potatoes look beautiful,
but it doesn’t compromise on the taste.
First,
We chose the right potatoes.
Second, steaming method preserved the taste of potatoes.
Third, adding herbs to melted butter
enriched its taste.
Beautiful flowers, tempting taste!
Thank you for watching, I'm Xiao Gao. See you in the next episode ^^