Mashed Potatoes
Light, fluffy, buttery mashed potatoes; a staple in most of our diets and easy to make, when it is not right it can ruin a meal. Follow a few basic tips and you will have perfect mashed potatoes every time.
Ingredients
- 1 kg peeled potatoes suitable for mashing e.g. Maris Piper, King Edwards, Russets, Yukon Gold
- 1½ teaspoons fine salt
- 50g unsalted butter, at room temperature
- 50 – 100g double/single cream or milk, or a mix
- ¼ – ½ teaspoon freshly ground black pepper
- Extra salt if necessary
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Cut the peeled potatoes into even sized chunks.
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Cover with cold water, add the salt and bring to a gentle simmer. Cover and cook until soft. This will take 15 – 25 minutes, depending on the type and size of the potatoes.
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When the potatoes are soft, drain well.
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Warm the milk/cream (do not boil) in either the microwave or in a saucepan
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Mash the potatoes with either a potato masher or an electric whisk and add the butter, pepper and half the cream or milk
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Mash/whisk until light and fluffy, adding more cream/milk as needed. (NB If using a whisk, stop whisking as soon as the potatoes are light and fluffy. If you over-whisk, the potatoes can become waxy in texture.)
Recipe Notes
Equipment:
- saucepan
- kitchen scales and measuring spoons
- chopping board and knife
- sieve/colander
- masher/electric whisk