Classic Salt & Vinegar Mashed Potatoes
An exquisite twist on traditional mashed potatoes, enhanced with the delightful flavor combination of salt and vinegar.
Ingredients
| 2 | Russet or Yukon Gold potatoes, peeled |
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| 3 | water |
| 2 ½ | teaspoons kosher salt, divided |
| 4 | tablespoons (½ stick) butter, melted |
| 6 | tablespoons whole milk, warmed |
| 2 | teaspoons malt vinegar, plus more to taste |
| Flaky salt, to sprinkle on top |
Instructions
| 1. | Begin by cutting each potato into sixths or eighths, ensuring uniformity in size. Place them in a pot along with the water and 2 teaspoons of salt. Heat over medium-high heat until boiling. Cook for 10 to 15 minutes, until the potatoes are tender and can easily be pierced with a fork. |
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| 2. | Once the potatoes are cooked, drain them and return them to the warm pot with the heat turned off. Mash the potatoes thoroughly using a potato masher or a large fork until smooth. Add the melted butter and stir until well incorporated. Pour in the warmed milk and mix. Incorporate the malt vinegar and the remaining ½ teaspoon of salt. Stir, taste and adjust seasoning if necessary by adding more salt, vinegar, butter, or milk to achieve the desired consistency. |
| 3. | To serve, top the mashed potatoes with a dollop of butter and a sprinkle of flaky salt. They can be kept warm over a double boiler or reheated (with additional milk if needed) just before serving. |
Published on Jul 18, 2024 by Luminița