Mashed potato
This creamy mashed potato recipe is perfect with sausages, roast chicken or a wintery stew. Try this simple hack for getting lump-free mash every time.
Ingredients
- 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds
- 40g/2oz butter, cut into cubes
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper, to taste
Method
Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.
Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.
Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel.
Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer). This will help coat the starch particles and keep them fluffy.
Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot.
Recipe Tips
You can add ingredients to your mash to complement your dish. Try wholegrain mustard with rack of lamb, chopped chives with sea bream and caramelised red onions with bangers.
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