Easy recipes for young girls

Mashed Potatoes

Whoever said diamonds are girl`s best friend, never really had good mashed potatoes. They are one of best
side dishes ever! And; if you are like me who loves her carbs; it could be the main dish too *wink wink*. Let’s
look at some dos and don’t before we go on to the recipe.

Tips for how to make the best mashed potatoes ever

Before we start with the actual recipe, let’s talk about some secrets that will get everyone talking about your
potatoes.
Use a combination of potatoes: In Pakistan, we have white and red skin potatoes. Some people prefer the reds
over whites but, in my opinion, best results are obtained when you use both red and white in 50 50 proportion 

Avoid water-logging your potatoes: Its true, there is such a thing as too much water in mashed potatoes. Water

is the most dangerous enemy of masked potatoes. To combat this enemy, you must;

Cut your potatoes into equal size so that all the pieces are cooked evenly

Don’t leave the potatoes in water once the knife can go in it with minimum effort

Don’t over-mash/mix the potatoes otherwise the starch in the potatoes will give you a gluey consistency.

Season you dish throughout the process. first, we season the water in which potatoes are boiling and second,

we season them when we add out liquids to the boiled vegetable. 

Ingredients and Recipe 

  Potatoes – Both red and white kind. But if you have a preference, you can always go with your gut feeling

Garlic – I prefer to use fresh garlic since they give a rich taste, but powdered garlic and garlic paste can do
the trick

Butter – I prefer to use salt free butter. It can be swapped with any vegetable oil if you’re on a vegan diet or
animal shortening can be used too.  

Milk – Cow`s milk is always my go-to milk, but heavy cream can be used to give it that rich and tick
consistency. Soya, almond and coconut milk can also be used if you`re vegan or even if you`re on Keto or
another low carb diet plan.

Cream Cheese – It gives the recipe a creamy tangy taste so it`s not everyone`s cup of tea. But if you do,
make sure that you cut it into small inch cubes, so it easily blends in with everything.

Fine sea salt – I prefer pink Himalayan salt instead of regular table salt, but any salt will work.

Topping (Optional) –I like to put crushed pepper or green onion on top of my potatoes. People also use
shredded cheese which also seems like a good option.

This recipe will serve 8 hungry bellies.

4 kilos	Potatoes
½ cup	Butter
1 cup – ½ cup cream	Milk/Cream
¼ cup	Cream Cheese
As require	Salt
2 or more cloves	Garlic
As required	Topping

How to make mashed potatoes

Cut the potatoes: I prefer to cut them with skin but skinless works too. The size should be proportionate, so all
the potatoes are evenly cooked from inside. 

Boil the potatoes: Once the potatoes are done, be sure that they are in a pan and water is almost 1 inch above
the potatoes. Bring it to boil and season it with salt. Once the knife can go in all the way with minimum effort,
boiling part is done.

Butter mixture: This part can be done simultaneously when potatoes are boiling to speed up the cooking time.
Melt your butter in a double boiler and add milk/cream to it. Once the mixture is smooth, take it off the heat
and add salt and freshly chopped garlic/ power/paste.

Bring everything together: Once you do the knife test on potatoes, take them out of the boiling water, peal them
and put them in a pan. Be careful not to burn yourself. Mash the potatoes using your preferred kind of masher.
Carefully mix in the butter mixture and keep on mixing. Make sure to stop when the potatoes reach a smooth
consistency. 

Taste, season and serve them hot!