This is how I always make my mashed potatoes. No matter what I am using it for or with, the cream and butter goes in. And why ever not? It takes the humble potato and makes it something incredible and special even if it is being served with a couple of sausages and baked beans.
This mash is earthy, buttery and a great big comfort food cuddle on your plate.
By following only a couple of tips you can easily serve up mash that will make everyone look up from their plates, wave their forks pointedly around and say, "Wow, good mash!"
Sounds corny but it makes me a very happy home cook to rock the mash world. Probably because it's such an easy win. I'm nothing if not an opportunist.
But potatoes done well can taste like something that you should be paying a fortune for in a fancy restaurant. I love it! Pass me the masher quick.
Which Potato Is Best For Mash?
It is important to get the right potato. Essential even. You are looking for a floury, starchy potato.
My personal first choice is always King Edwards. Followed by Maris Piper and then Desiree.
For the Americans amongst us it will be Russet Potatoes or Yukon Golds.
If you use the wrong potato then your mash may be gluey and a little slimy and nobody ever wants that. I've been there, it's just wrong on so many levels.
Here is a guide for what U.K potato is good for what job from The Great British Chefs website.
Recipe
- Peel and slice your potatoes into roughly 3 cm chunks. Place in a large saucepan and cover with water. I add a large pinch of salt in there too.
- Bring to the boil and simmer for 15-20 minutes until the potatoes are really, really tender. I use a fork to check how tender they are.
- Drain the potatoes and leave to steam in the colander for a couple of minutes.
- Tip the potatoes back into the saucepan or into a mixing bowl and add the salt, butter and cream.
- If you're all about the silky then you can warm the butter and cream together in a pan on the hob before pouring in. The heat increases the smoothness of the mash.
- To mash the potatoes I tend to use my trusty potato masher but in the name of even more smoothness you can use a potato ricer. This does give an immediate mash. But I find that as long as I cook my potatoes until they are almost falling apart then they are slurpily smooth with just the common old garden masher.
- Season carefully and serve immediately whilst still warm. You can always put it back on the heat to reheat if it has lost warmth.
What Can I Serve It With?
Good mash is a cornerstone of home cooking. Warming comfort food at it's best and a real crowd pleaser. You can pimp it to suit too.
Add some garlic butter or oil and it can become a bit posh, add some mature cheddar cheese and it becomes tasty as.
I like to serve it with my Roast Beef Brisket as well as my Slow Cooker Beef Joint , Roast Pork with Crackling, Slow Cooker Gammon, Roast Gammon and Slow Cooker Roast Chicken. Heavy on the gravy of course.
I use the same mash to top my Cheesy Fish Pie as well as my Sausage Bake. I don't change it at all.
Pro Tips
- Make sure you have the right potatoes for the mash job.
- Cook the potatoes until really, really tender.
- Always add the butter and cream. They take your mash to another level.
- Heat your butter and cream if you are aiming for super smooth.
- Use a potato ricer if you are again all about the smooth and velvety.
- Season well with salt.
If You Like This Recipe Then You May Like These
The Best Mashed Potatoes
Ingredients
- 1 kg potatoes suitable for mash
- 50 grams butter
- 3 tbsp double cream heavy (American)
- ½ scant tsp salt
Instructions
- Peel and slice your potatoes into roughly 3 cm chunks. Place in a large saucepan and cover with water. I add a large pinch of salt in there too.
- Bring to the boil and simmer for 15-20 minutes until the potatoes are really, really tender. I use a fork to check how tender they are.
- Drain the potatoes and leave to steam in the colander for a couple of minutes.
- Tip the potatoes back into the saucepan or into a mixing bowl and add the salt, butter and cream.
- If you're all about the silky then you can warm the butter and cream together in a pan on the hob before pouring in. The heat increases the smoothness of the mash.
- To mash the potatoes I tend to use my trusty potato masher but in the name of even more smoothness you can use a potato ricer. This does give an immediate mash. But I find that as long as I cook my potatoes until they are almost falling apart then they are slurpily smooth with just the common old garden masher. Mash well until they are smooth and velvety.
- Season carefully with salt and serve immediately whilst still warm. You can always put it back on the heat to reheat if it has lost warmth. Stir with a wooden spoon so the mash doesn't catch on the bottom.
- Apply To Home Cook Heroine Face
Notes
- Make sure you have the right potatoes for the mash job.
- Cook the potatoes until really, really tender.
- Always add the butter and cream. They take your mash to another level.
- Heat your butter and cream if you are aiming for super smooth.
- Use a potato ricer if you are again all about the smooth and velvety.
- Season well with salt.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know what you think or how you got on in the comments below or why not come on over and join me on my social media channels. I would love to connect with you x
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