Hot Pot Mashed Potatoes: A Creamy Comfort Food Twist

How to Cook Mashed Potatoes in a Hot Pot

Mashed potatoes are a classic side dish, and for good reason—they're creamy, buttery, and rich. While there are many ways to make mashed potatoes, using a hot pot is one of the quickest and easiest methods. Here's a simple guide on how to cook mashed potatoes in a hot pot, so you can enjoy this delicious comfort food anytime.

Choosing the right potatoes

Types of Potatoes

The most recommended types of potatoes for mashing are Yukon Golds and Russets.

• Yukon Golds are considered the gold standard for mashed potatoes. They have a medium starch content, resulting in a creamy, rich, and dense texture. They are naturally creamy when mashed and have a slightly buttery flavour. Yukon Golds are less likely to become waterlogged or gummy as they absorb less water during cooking. They are also suitable for roasting, grilling, and blending.
• Russets, also known as baking potatoes, are a good second option. They are starchy and result in light and fluffy mashed potatoes. However, they absorb water more easily, so ensure they are properly dried before mashing to avoid a soggy texture.

Other types of potatoes that can be used for mashing include Dutch cream potatoes, Australian Toolangi Delight, and Desiree potatoes.

What to Avoid

It is best to avoid waxy potatoes such as Red Bliss, Rose Gold, Purple Viking, peewee potatoes, fingerlings, and red potatoes. These varieties hold their shape when boiled, making them better suited for roasting or potato salads. While high-starch potatoes like Idaho and Russets can be used, they require gentle handling as they are more prone to becoming gummy when overworked.

Potato Blend

Some people prefer to use a blend of potatoes to get the best of both worlds. A 50/50 mixture of starchy Russets and buttery Yukon Golds can give you a nice balance of flavours and textures.

Storage and Preparation

When preparing mashed potatoes, it is best to cut the potatoes into evenly-sized chunks before boiling to ensure even cooking. It is also recommended to start cooking the potatoes in cold water to ensure even cooking. Potatoes can be peeled or left unpeeled, depending on your preference. If you want a more uniform texture, peeling the potatoes is advised.

Preparing the ingredients

Start by gathering your ingredients. For mashed potatoes, you'll need potatoes, of course! Choose potatoes that are suitable for mashing, such as Russets or Idaho potatoes, which have a high starch content. Alternatively, Yukon Gold potatoes are an excellent choice for a naturally creamy and buttery texture. You can also use a blend of potatoes for a unique flavour and texture.

Next, decide if you want to peel the potatoes or leave the skins on. Peeling the potatoes will give you a smoother mash, while leaving the skins on can add a bit of texture and extra nutrients. If you're using Russet or Idaho potatoes, it's best to peel them first as their skin is tough. However, if you're using Yukon Gold potatoes, you can leave some of the skin on for a rustic touch.

Once you've decided on the type and amount of potatoes, it's time to cut them into quarters or evenly sized chunks. This step ensures that the potatoes cook evenly. Aim for pieces that are about an inch thick. Place the cut potatoes in a large pot and cover them with cold water. Adding the potatoes to cold water instead of boiling water ensures that they cook evenly throughout.

Now, it's time to add some flavour! You can simply season the potatoes with salt and pepper, or you can add a few cloves of garlic to the pot for a subtle hint of savoury flavour. If you're a garlic lover, feel free to add more cloves according to your taste. You can also chop some chives or green onions to sprinkle on top of your mashed potatoes for extra colour and freshness.

The final step in preparing the ingredients is to gather your dairy products. Butter is a must for creamy and flavourful mashed potatoes, so be sure to use real butter and plenty of it! You can use salted or unsalted butter, depending on your preference. For the creamiest results, warm the butter before adding it to the potatoes. Additionally, you'll need milk or cream to add richness and smoothness to your mash. Whole milk is a popular choice, but you can also use half-and-half, heavy cream, or even plain plant-based milk if you prefer. Warm the milk or cream along with the butter to facilitate easy blending.

With your ingredients prepared and ready to go, you're now one step closer to enjoying delicious, creamy mashed potatoes. Remember to adjust the quantities based on the number of servings you need and feel free to add your own creative touches to the recipe!

Boiling the potatoes

The first step to making mashed potatoes is to boil the potatoes. Here is a detailed, step-by-step guide on how to do this:

Step 1: Prepare the potatoes

Peel the potatoes and cut them into quarters or large chunks. If you prefer to keep the nutrients and flavour from the skin, you can leave the skin on. If you are using a hot pot, place the potatoes in cold, salted water in the pot. Make sure the water level is about one inch above the potatoes.

Step 2: Add flavour

For extra flavour, you can add some garlic to the water. This will give the potatoes a subtle hint of garlic. You can also add some sea salt to the water.

Step 3: Bring to the boil

Place the hot pot on high heat and bring the water to a boil.

Step 4: Reduce heat and simmer

Once the water is boiling, reduce the heat to low and cover the pot. Allow the potatoes to simmer until they are tender. This should take around 15-20 minutes. To check if they are ready, poke the potatoes with a knife or fork. If it slides in with minimal resistance, they are done.

Step 5: Drain the potatoes

Once the potatoes are tender, drain the water.

Tips:

• It is recommended to start cooking the potatoes in cold water, rather than adding them to already boiling water. This ensures that the potatoes cook evenly.
• Cut the potatoes into evenly sized pieces so that they cook at the same rate.
• Don't overboil the potatoes. Keep a close eye on them and as soon as they are tender, drain the water.
• After draining the potatoes, return them to the hot pot and place it back on the burner over low heat. Gently shake the pot for about a minute to release some of the steam and moisture from the potatoes.
• If you are using a hot pot, make sure that you don't skimp on the butter or cream. It will help the potatoes reheat well.

Adding milk, butter and seasoning

Adding milk, butter, and seasoning is the final step in making mashed potatoes. This is when you can adjust the consistency and flavour of your potatoes to your liking.

First, drain the potatoes and return them to the pot. Then, slowly add your warm milk and butter mixture, blending it in with a potato masher or an electric mixer. Continue to do this until your potatoes are smooth and creamy. You can use skim, low-fat, whole milk, or even half-and-half for a richer taste.

Next, season with salt and pepper to taste. You can also add in extra ingredients like sour cream, Greek yoghurt, cream cheese, cheddar, parmesan, gouda, roasted garlic, garlic powder, caramelised onions, ranch mix, fresh herbs, or chicken broth.

Finally, if you want to make your mashed potatoes ahead of time, allow them to cool completely, then store them in an airtight container in the refrigerator. When you're ready to serve, spread them into a greased casserole pan, dot with butter, and bake at 325°F until heated through.

Mashing the potatoes

Once your potatoes are boiled, the next step is to mash them. Drain the water from the potatoes and return them to the hot pot. Place the pot back on the burner, turning the heat down to low. Using oven mitts, carefully hold the handles and shake the pot gently for about a minute to release some of the steam and moisture from the potatoes. Then, remove the pot from the heat and set it aside.

Now, it's time to add the warm milk and butter mixture. Pour half of the mixture over the potatoes and fold it in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat this process with the remaining butter mixture. You can also add in more warm milk to reach your desired consistency.

Next, it's time to mash! Use a potato masher or an electric mixer to mash the potatoes to your desired consistency. If you prefer slightly chunky mashed potatoes, a standard potato masher or OXO masher will do the trick. For smooth and creamy mashed potatoes, you can use a smooth OXO masher or an electric mixer.

Finally, taste and season the mashed potatoes. Add extra salt and black pepper to taste, and even some chopped chives or green onions for extra colour and freshness. Your mashed potatoes are now ready to be served warm!

Frequently asked questions