How to: Perfect Mashed Potato

What’s winter without a good mashed potato? Whether you like a smooth and creamy mash, or a chunky and rustic one, we want to make sure you’re doing it right! 

1. Choose the right potato

For fluffy mashed potatoes, stick with starchy potatoes like Agrias or the red-skinned Red Rascal. Avoid using waxy varieties as they don’t contain a lot of starch, so don’t break down well or absorb dairy as well as other varieties.

2. Start with cold water

We know it seems faster to start with hot water, but this can lead to uneven cooking. To ensure you cook them evenly, place the potatoes in a large pot and cover with cold water about 2cm above the potatoes.

3. Salt the water

Season your potatoes early by adding salt to the water when cooking. Potatoes absorb the water they’re cooked in, so you won’t need to add as much later, and more importantly your potatoes won’t be bland!

4. Adding warm cream and butter

When you add cold dairy to the mash, the potatoes don’t absorb the dairy well. So gently heat your cream (or milk) and butter, and then add.

5. Don’t over-mash!

For anyone that’s had gluey mashed potato, we feel for you! When potatoes are mashed starch is released. The more you work the potatoes, the more starch gets released, resulting in a thick, PVA glue like mash. Avoid over mashing, or using a food processor or blender.

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