Mash potatoes… funny business really. Some people like them lumpy, some with skins on, some with herbs, some with mustard. I have seen pureed mash that looks more like cream. I guess to each their own.
I use a technique that produces perfect mash everytime for me, not too runny, never lumpy and the ultimate in comfort food.
Ready
- Good potatoes, biggish ones and about 1 per person
- Butter
- Milk (whole fat preferably)
- Cream (optional)
- Salt
Set
- Big pot
- Little pot
- Colander
- Masher
- Wooden spoon
Go
- In a big pot of cold water place peeled and quartered potatoes with plenty of salt (about 2 to 3 teaspoons). Cover with a lid, though leave a small gap to stop the water boiling over the sides.
- Bring to the boil and keep it at a gentle roll for about 20 minutes, or until you can pass a knife through a spud.
- Drain in a colander.
- Keep a light under the big pot and return the drained potatoes, tossing them around a little so that any excess water evaporates.
- Add butter and plenty of it… you decide but it better not be less than 2 ounces. I like more!
- Mash the potatoes until all the lumps are gone. It takes some work but you will be rewarded for your endeavours.
- Meanwhile, heat a cup or two of milk in the little pot and when it is very hot add it slowly to the mash.
- Using a wooden spoon, mix it in. Use as much (or as little) as you like. It will loosen the mash nicely. (If you feel the need, add some cream too, but I don’t think you will need it). Keep mixing the mash with the spoon for a few minutes or until you have broken into a reasonable sweat.
- Taste, add more salt if necessary.
What you should know
When I was a child, my mother would make me a mountain of creamy mash potatoes and empty the contents of a soft-boiled egg over it. Eat it and weep!