Mashed potatoes are an easy side dish, a classic comfort food, and a real crowd-pleaser.
Whether you’re cooking them to serve as part of your Sunday roast or weeknight dinner, they are usually the first thing to go.
Michelin-trained chef Poppy O’Toole has shared the steps needed to be taken to make the “ultimate mash”.
She said: “Welcome to the mash masterclass on how to achieve the perfect mashed potato recipe, which is a bold claim I know, but I genuinely believe I’ve discovered the best method for creating the smoothest, creamiest mash going.
“There will be no excuses for lumpy, bland mashed potato ever again. My favourite thing about this method is that you don’t need expensive high-tech mashers or ricers to get that consistently smooth texture.
“You simply need one classic kitchen tool – the humble sieve – to achieve unparalleled mashed potato that is lump-free and velvety smooth. My technique may require a bit of effort but I promise you it delivers.”
Ingredients
Four Maris Piper potatoes
75g salted butter
50ml milk or cream
Two tablespoons salt
One tablespoon melted butter (optional)
Method
Start by peeling the potatoes and slicing them into 1cm thick rounds. By slicing them into rounds, “they’ll cook more evenly”.
Next, place potatoes into a saucepan and just cover with cold water. Add in a generous amount of salt and put on the heat. Make sure the potatoes simmer and do not boil as this also helps them evenly cook.
Test that they are ready by poking a knife into them. If the potato slides straight off, you are good to go.
After, drain the potatoes off and leave them to dry in their own steam for around three to five minutes. Place a tea towel over the top when drying them.
Then begin to pass them through a sieve or potato ricer. Add in the butter at this point as this will help coat the starchy particles and “keep them fluffy”.
Once sieved, warm the milk or cream and add it to the potatoes. You want the milk or cream to be around the same temperature as the potatoes.
Only stir in until just combined, as “the less stirring the less elasticated the mash will be”. Poppy claimed that she adds a tablespoon of melted butter now for “extra umph”.
Then all that’s left to do is serve hot and enjoy. Poppy said: “Welcome to super smooth, beautiful mashed potatoes.”
