Mashed potatoes are one of the tastiest side dishes with a roast dinner or topped with sausages, but there is an easier way to make them.
Kim, a cook and founder of The Archaeologist Bakes, has shared that there is a quick cooking method that helps make “super creamy and fluffy mashed potatoes without the time and hassle of peeling, chopping, and boiling”.
All you need is a potato ricer, which helps save you time and stove space when cooking as you do not need to peel the skin from the potato or boil them in water for ages.
She said: “The real secret is to use a potato ricer. If you don’t have one of these yet, and you like creamy, fluffy, ‘whipped’ potatoes, you absolutely need one.
“They aren’t expensive and can be found in almost any grocery or department store. It’s the only way I make mashed potatoes.”
READ MORE: Mary Berry claims correct mashed potatoes recipe needs 9p surprising ingredient
When the potatoes are riced, remove the skin that is left in the ricer and repeat until all your potatoes are fully mashed.
Then stir warm milk and butter slowly into the potatoes. The mashed potatoes may thicken as they cool, so add any additional milk or butter needed just before serving.
Season with salt and pepper, and your creamy mashed potatoes will be ready to serve. You can also add any other ingredients you prefer to make them extra flavourful.
Kim said: “Use this method with the ingredients you prefer in your potatoes. Cream cheese, buttermilk, garlic – any of those variations, and more, will work!”
