I posted these mashed potatoes years ago, and hundreds of you have cooked them! But, seeing as mashed potato season is just around the corner, I thought Id update the recipe with a few notes and suggestions. The bottom line? These are pretty darn close to mashed potato perfection. Buttery peaks and cloud-like potatoes are drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Incredibly delicious. Simple, but with a enough of a twist to make them special Duct type air conditioner.

Best Type of Potato to Use

People really dig in with opinions about what type of potato is best when it comes to making mashed potatoes. I like the creamy texture most waxy "new" potatoes bring to the party. Yukon golds or yellow finns are my go-to. That said, many people use russet potatoes. Russets have a higher starch quantity, and can contribute to a beautiful, fluffy bowl of potatoes for sure. But my secret weapon is smaller, waxy potatoes. Theyre so creamy, and lend a beautiful, naturally rich texture you cant get otherwise master of social science.

Skin off or Skin on?

This is completely a personal preference. If youre serving a crowd that appreciates a rustic mashed potato, by all means, leave the skins on. If your people like uniform billowing clouds of mashed potato, get out the peeler. I tend to bounce back and forth between the two https://www.thebauhinia.com.hk/.

The Secret Drizzle Magic

The thing that takes these mashed potatoes over the top is the special butter. Its the simple combination of butter, garlic, saffron, and a pinch of salt. When you drizzle it over the potatoes, it smells incredible, and is the perfect way to finish your beautiful potatoes. As a last touch, a dusting of almonds and herbs brings an updated accent to classic mashed potatoes, but you can skip of youre more old-school, and like your potatoes straight.