How to make the perfect creamy mashed potatoes – expert tips
Chris Kamara eats mashed potato out of a pan after filming
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As the temperature continues to drop, Britons are cooking up comforting winter warmers. Mashed potatoes are a delicious and versatile side dish, but how can you make the creamiest mashed potatoes? Should you stick with a potato masher, or use an electric whisk? An expert weighs in on industry secrets for the best mashed potatoes – try out these tips and be Christmas ready in no time!
Mashed potatoes are the perfect accompaniment to many warming winter meals.
However, there is debate about how to get the best, creamiest mashed potatoes.
Some swear by adding a dash of cream to their mash, while others favour using kitchen gadgets to get rid of any sneaky lumps.
How do restaurants get their mash so creamy?
Paul Rossiter, a catering manager from London who has worked in the food and drink industry for two decades, lifts the lid on some industry secrets.
Mr Rossiter said: “I’ve never seen a chef add cream to their mashed potatoes in a professional kitchen.
“Most Gastropub chefs rely on lots of butter, a splash of milk, plenty of salt and white pepper.
“Other pub chains use mash pellets – a bit like the instant mashed potatoes you can buy in a box from the supermarket – and butter.
“In a commercial kitchen, we tend to use a mechanical tool called a ricer to get all the lumps out and end up with a silky smooth mash.
“It looks a bit like a giant garlic press, you push the cooked potatoes through the ricer, then add butter, milk, salt and pepper.
“Being honest, I prefer to use a classic potato masher at home, and my mash never has lumps. It just takes good old-fashioned elbow grease – unfortunately!”
Mash, blend or whisk?
When it comes to mashing your potatoes, opinion is divided over whether the best way to eradicate lumps is pummeling the potatoes with a masher, or whether you can let an electric whisk do the hard work.
Some TikTokers swear by blending their mashed potatoes with an electric whisk to get velvety soft mash.
Using an electric whisk or stick blender will give your mashed potatoes a very creamy consistency; almost as if they’ve been pureed.
Some people prefer a stiffer mash, so it’s really up to you to choose how you like your mash.
You can add different flavours to your mashed potatoes to compliment whatever you’re eating them with.
Adding a spoon of horseradish gives them a delicious kick, while grating in some parmesan makes your mashed potatoes luxuriously cheesy.
Spring onions also make a delicious addition to mashed potatoes.
Eating too much butter isn’t good for your health, so adding skimmed or semi-skimmed milk can help you achieve a creamy mash without using as much butter.
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Does the type of potato you use make a difference to your mashed potatoes?
Mr Rossiter said “yes, the type of potato definitely matters.
“In my opinion, you can’t beat a maris piper for the best texture and taste.”
Other floury spuds such as King Edwards also mash well.
How to make the best mashed potatoes
Peel and chop your maris piper potatoes and chuck them in a pan of boiling salted water.
Once the potatoes are cooked all the way through (this should take about 15 minutes), drain them off and add them back to the pan, taking it off the heat.
Add a generous dollop of butter, a splash of milk, a pinch of salt and either a scrunch of black pepper, or a pinch of white pepper.
Grab your potato masher or electric whisk and get mashing, until your potatoes have a silky and creamy consistency.
Add any extra flavours – such as horseradish or wholegrain mustard – and give it a good stir, checking there are no lumps.
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