มันบด Mashed potatoes 
Mashed Potatoes
I wanted to make my own mashed potatoes. This recipe is creamy, with a buttery aroma and a hint of saltiness.
P.S. I used salted butter. If you have unsalted butter, add more salt when mashing the potatoes. If you have fresh parsley, chop and add it. If not, you can skip it.
Mashed Potatoes
I wanted to make my own mashed potatoes. This recipe is creamy, with a buttery aroma and a hint of saltiness.
P.S. I used salted butter. If you have unsalted butter, add more salt when mashing the potatoes. If you have fresh parsley, chop and add it. If not, you can skip it.
Cooking Instructions
- 1
Prepare the potatoes by washing, peeling, and cutting them into small cubes. Boil for about 10 minutes or until fully cooked over medium heat. Do not use high heat as the potato foam may overflow. Add a little salt while boiling and skim off the foam regularly.
- 2
Cut the potatoes into small pieces because I don't have a potato masher. If you have one, you can cut larger pieces or use a blender. Choose a sturdy ladle because you'll need to press and mash the potatoes finely, but it can be tiring. Once boiled, drain the water using a colander.
- 3
After draining, quickly put the potatoes in a large bowl. Use a ladle to gently press and mash them until smooth while they are still hot. While mashing, add butter and mix well, then add milk and mix again. Taste to see if the flavor is to your liking. This recipe adds butter and milk in two stages to gradually achieve the desired taste and prevent the mash from becoming too runny. Finally, add ground pepper and parsley.
- 4
Three potatoes will make a heaping small cup of mashed potatoes.
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