I have a confession – I find mashed potatoes are impossible to get right. If you are anything like me you’ll have fond memories of your Grandmothers perfect mashed potatoes, warm buttery, creamy mashed potatoes slightly steaming on the plate (right beside the meat & greens). I have tried for years to reproduce the smooth creamy mash that my Nana used to make but alas, all I manage to make is a lumpy mix that slightly resembles mash.
For inspiration I turn to Chef, who has mastered the art of the perfect mashed potato! Of course chefs are taught how to make these things during their studies, but it still takes an understanding of the food to make it really work. If you use the wrong type of potatoes they generally go grainy and have the consistency of glue. When buying the potatoes be sure to look for the mashing type such as Desiree, Nicola or Dutch Cream potatoes (supermarkets generally have the cooking type written on the product description). Potatoes for roasting or chipping do not mash well.
To help us out Chef has provided a recipe for the perfect mashed potato. Try this one yourself and tell us what you think!
Pomme Purée (Mashed Potatoes)
Ingredients For the mash:
700g Desiree or Nicola potatoes, peeled
Salt & pepper
A pinch of ground nutmeg (optional)
Peel the potatoes and cut into about 4cm pieces Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender for about 25-30 minutes. Drain well.
Return the potatoes to the pan and dry them out for about 1 min, then remove from the heat and mash until smooth. With a wooden spoon, work the butter into the mash a few pieces at a time, then beat in enough hot milk and cream to give a soft, dropping consistency.
Season to taste, and add the nutmeg if you like.
For even lighter, finer potatoes puree, pass them through a very fine drum sieve.
And presto, you have smooth creamy mashed potatoes!