Recipe: Best Mashed Potatoes1 Mar 2012
Salt and freshly ground black pepper
* Note: Important that you heat the milk and butter before adding to your mash - better results!
Peel potatoes and cut into even sizes—half or in quarters depending on potato size. Place in saucepan with enough cold water to cover. Add salt and bring to boil. Reduce heat and continue
to boil for 20 to 25 minutes approximately, until potatoes are tender when pierced with a fork.
Drain and return the saucepan over a very low heat to dry out (watch carefully or the saucepan might burn). Mash the potatoes with a good masher or put into food processor. Heat the butter and milk in a small saucepan until the milk just comes to the boil and butter has melted.
Use a spatula to mix the milk and butter mixture through the mashed potato, a little at a time, until the
mash is smooth and creamy. Season with salt and black pepper to taste. Serve hot.
Variations on this recipe are endless, mashed potato can be flavoured according to your main dish:
1. For Herby Potato Mash add 3 tbsp leafy chopped herbs. I use the leaves of rosemary and thyme or
just add chopped parsley.
2. Top with shaving of Parmigiano Reggiano.
3. For Olive Mash, use olive oil instead of butter and add 50g pitted olives, drained and finely chopped.
4. For potato salad, cool the mash and add beetroot for a coloured salad, or chopped spring onions