There’s something irresistibly comforting about mash potato that makes it a all time favourite. It’s the creamy texture, velvety smoothness and buttery flavour evokes feelings of warmth on cold winter days.
Whether it’s piled high alongside your Christmas dinner or served on it’s own, mash potato speaks to the soul.
Celebrity chef Jamie Oliver shared his advice for how to make the “ultimate” mash potato.
He said: “As well as being the ultimate comfort food, mashed potatoes can also be jazzed up into something really special.
“They’re a super-versatile alternative to roast potatoes for your Christmas dinner, and have the added benefit of soaking up all those lovely meat juices and gravy”
Whether you are craving a simple bowl of creamy mash, or looking for the perfect base to elevate your meal and carry flavours, the humble spud is always a good answer.
Jamie said: “Give your spuds a bit of heat with a grating of fresh horseradish or a spoonful of wholegrain mustard.
“Or, for something a little more decadent, grate mature Cheddar cheese into the mash, place in an ovenproof dish and bake in a hot oven for 5 to 10 minutes, until it goes deliciously crispy and oozy.”
To make Jamie’s ultimate creamy mashed potato you will need:
Ingredients:
-
2kg Maris Piper potatoes
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50g unsalted butter
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100ml milk
Method:
Peel the potatoes, chopping any larger ones so they’re all a similar size.
Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.
Drain in a colander and leave to steam dry for a couple of minutes, then tip back into the pan and mash well.
When the potatoes are almost smooth, add half the butter, the milk and a good pinch of sea salt and black pepper.
Mash again until smooth, adding a splash more milk to loosen, if needed, then taste and adjust the seasoning, if needed.
Spoon into a warm serving dish and dot the remaining butter over the top.
Got mash left over?
You can do loads of tasty things with leftover mash.
Jamies said: ”Potato cakes are a great option: mix day-old mash with blanched greens and a handful of chopped fresh herbs, shape into patties and pan-fry in a little oil until crisp and golden.
“Serve topped with a poached egg and smoked salmon for a quick-fix brunch.
“Alternatively, why not mix mash with some grated cheese and spring onions, then bake in a hot oven for a gooey cheese and onion side dish?”
