Perfect Mashed Potato

I love mashed potato so much that I even tried instant!! Well, forget it unless desperate, but, another top tip is that instant mash is a really great product, not to eat as mash but to use to thicken sauces or soups. More on that later!

Yes, mashed potato is a wonderful thing, but something that is not always done proper, as Tom Kerridge would say and if you want real “LUSH” mash then a few good tips are right here.

Firstly use a flowery potato not waxy.

Peel and chop the potatoes into small pieces so they cook quicker, although that is seriously a matter of choice.

If you want to make mash in a hurry, roughly chop your potatoes and run them through the slicer in your kitchen machine, you don’t even need to peel them!

Do not over boil them as they get very watery.

When draining the potatoes put the pot back on the heat and splash some milk into the pot to warm. Drain the potatoes, then using a ricer, squish the potato into the warm milk through the ricer. Add salt pepper, butter, not too much salt if using salted butter and a pinch or two of nutmeg. Blend this altogether with a spoon, even add a splash of cream for extra creamy mash!

Of course if you like your mash a bit lumpy then forget the ricer and just use a normal masher.

If you want to pimp up your mash add a garlic clove or two when boiling the potatoes or a couple of carrots diced up. I do that as a way to get my kids to eat more veg. Do the same with brocolli.

Add some grated cheese to the mash and stir it in, also delish!

For truffled mash potato use a small splash of truffle oil, not too much mind and make sure you use the good stuff. Then grate a bit of truffle over when serving.

Dice a small beetroot and add when boiling your potatoes. A beet will go along way, will add great colour to your mash and an extra flavour. Or a splash of beet juice will do just the same.

Another great alternative is to bake the potatoes first, scrape out the potato flesh and mix with some warm milk and butter, salt, pepper and nutmug. It is a totally different mash flavour, way more intense, but delish!

Have fun with your mash!