This mashed potato recipe is simple and yields delicious results. We found that high-starchy russet or semi-starchy Yukon gold potatoes work best for the lightest, fluffiest potatoes.
The addition of milk and butter creates a rich and creamy finished product. Try adding some shredded cheese to the mix for a little extra flavor.
No nā mea ʻai hou aku i hoʻoulu ʻia i ka ʻuala, e nānā i kēia ʻO kaʻuala palaoa, ʻuala Hash, Nā ʻuala ʻuala, Kāleka ʻuala i kālua ʻia, a ʻUla ʻuala Lūkini.
Pehea e hana ai i ka ʻuala mashed
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
Peel the potatoes, cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 15 to 20 minutes until tender. In a small saucepan over medium-low heat, heat butter and cream until smooth.
For 5 minutes, season 2 teaspoons of kosher salt and ½ teaspoon ground black pepper or adjust to taste. E mālama i ka mahana. E hoʻokahe i ka ʻuala i loko o kahi colander, e hoʻihoʻi iā lākou i ka ipuhao, and stir over low heat until thoroughly dried, about 1 minute.
Using a stand mixer with a whisk, break the potatoes into small pieces on low for about 30 seconds. Add the butter mixture in a steady stream until incorporated.
Increase the speed to high and whip until light and fluffy and no lumps remain, about 2 minutes. ʻO kahi ʻē aʻe, hiki iā ʻoe ke mash the potatoes with a potato masher and add the butter mixture in stages until you reach the desired consistency.
Nā meaʻai e pili ana:
beauty
ʻO ka ʻuala maʻalahi
nā mea hoʻohui
- 1 laau (8 punetune) Paakai paʻakai ʻole
- 1-½ nā kīʻaha nui ka hinu ka hapalua a me ka hapalua a i ʻole ka waiū holoʻokoʻa
- 4 pauna ʻuala paila, e like me Yukon Gold a i ʻole Russet Potatoes , ʻoki ʻia i 1" cubes
- 2 teaspoons ʻO ka paʻakai Kosher a i ʻole ka ʻono , hoʻololi i ka ʻono
- ½ teaspoon Pepa ʻeleʻele honua , hoʻololi i ka ʻono
Na Ke Kumu
- Peel i ka ʻuala e ʻoki ʻia i loko o nā ʻāpana 1 iniha, a waiho i loko o kahi ipu nui o ka wai paʻakai. E hoʻomoʻa i ka uhi ʻole no 15 a 20 mau minuke a palupalu ka ʻuala.
- I loko o kahi kīʻaha liʻiliʻi ma luna o ka wela haʻahaʻa, e hoʻomoʻa i ka pata a me ka ʻaila a maʻemaʻe, nui 5 mau minuke - ka manawa 2 teaspoons kosher paʻakai a me ½ teaspoon pepa ʻeleʻele a hoʻololi paha i ka ʻono. E mālama i ka mahana.
- E hoʻokuʻu i ka ʻuala i loko o kahi colander a laila e hoʻihoʻi iā lākou i ka ipuhao, a hoʻoulu i ka wela haʻahaʻa a maloʻo loa ka ʻuala ma kahi o 1 mau minuke.
- Ke hoʻohana nei i kahi hui kuʻi i hoʻokomo ʻia me ka ʻōpala e wāwahi i ka ʻuala i ʻāpana liʻiliʻi ma kahi haʻahaʻa no kahi o 30 kekona. E hoʻohui i ka paila palaoa i loko o ke kahawai mau a hiki i ka hui ʻana. E hoʻonui i ka wikiwiki i ka kiʻekiʻe a me ka hahau a hiki i ka māmā, fluffy, a ʻaʻohe lumps e koe, ma kahi o 2 mau minuke. ʻO kahi ʻē aʻe, hiki iā ʻoe ke mash i ka ʻuala me ka ʻuala masher a hoʻohui i ka hui ʻana i ka pata i nā pae a hiki i ka mea i makemake ʻia.
Notes
- E hoahu: E hoʻomau i ka wela a hiki i ka mākaukau e lawelawe, e hoʻoneʻe i kahi kīʻaha lawelawe, e kau i luna me ka pata, e uhi paʻa a mālama i kahi mehana, e like me ka microwave. E wela ka ʻuala no 30 mau minuke. E hoʻokomo i ka ipu i uhi ʻia i loko o ka pā e paʻa ana ma kahi o hoʻokahi ʻīniha o ka wai e hoʻoheheʻe mālie ʻia e hoʻomau i ka lōʻihi. Ma mua o ka lawelaweʻana, hui maikaʻi.
- E hoʻomaʻamaʻa hou: Place the mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until it reaches the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.