This is my recipe for The Best Mashed Potatoes that I know. I make them week in and week out and the crowd always goes wild. Perfect comfort food for the family.
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.
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All nutritional guides are meant only as a guideline and are approximate.