Metric:
1Kg Potatoes
150ml Milk
( regular, Soy, Almond Milk or Rice Milk )
50gr Butter
( possibly unsalted )
Salt and Nutmeg
Optional:
Parmesan Cheese
TRADITIONAL ITALIAN RECIPE: Everybody seems to have their favorite way of making mashed potatoes. Some cook the potatoes with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use. Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds. They’re a little more expensive than Russets, but worth it. They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.
Another dilemma: floury or waxy potatoes? The received wisdom is that floury or fluffy varieties such as Maris Piper or King Edward are the best spuds for the job, although the Potato Council suggests the smooth Desiree for velvety mash. Chefs tend to opt for waxy types, which absorb flavour - in the right hands this kind of mashed potato can be elevated to Michelin standard, but doesn’t result in the home-cooked comfort food most of us know and love.
On top of this, the question remains - what do add, and how much? Butter is usually used, but others swear by milk, cream, buttermilk, stock or cheese. Should you flavour your mash or leave it unadulterated? Mashed potato can be enhanced by salt, pepper, herbs, garlic or mustard, to name but a few.
There really is no right way to make mashed potato – what is delectable for one person is anathema to another. However, there are a few tips you can adhere to in order to ensure yours doesn’t turn into a gloopy, sticky paste.
Choose your spud
You can even use a French new potato called Ratte, which has a buttery texture, but you could also use Desiree or Maris Piper. Wash the potatoes but don't peel them yet. Place them in a pan with cold water and 40g salt and bring to boil then simmer gently for 1 hour until completely cooked but not falling apart. Drain the potatoes and then peel them with a paring knife as quickly as possible.
Push, but not too hard
Bring half the milk and half the butter to the boil in a wide pan, then remove from the heat. Sit a mouli or a potato ricer on top of the pan and pass the potatoes through into the hot liquid. The key is not to push them too hard – you don't want to stretch the gluten. Adding little cubes of butter to the potatoes will help them go through much more easily.
Mix well. Melt the remaining butter in a small pan and whisk it into the potatoes with the remaining 9g salt and finally the remaining milk.
Sieve, but keep it quick
Pass the mash through a sieve, twice. At the restaurant we use a fine drum sieve, which allows you to put all your body weight behind it, but you could use a normal sieve at home. You want to do this as quickly as possible so you can serve the mash while it's still hot.
Skill Level:  |
Time: 20 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Wash the Potatoes.
02 - Place the Potatoes ( with skin on ) in a pot of boiling salted water, and cook them for about 30 minutes, or until very soft. The skin will not let the Potatoes absorb too much water, and it will be easier to peel them.
03 - Once the Potatoes have cooked, drain them and cool their skin under cold runnign water for 1 minute.
04 - Peel the Potatoes simply by removing their skin by hand ( if they are well cooked the skin should come off very easily ).
05 - Using a potato ricer or a food mill, mash the Potatoes in the same pot you have cooked them in.
06 - Add the Milk and stir everything over a low heat.
07 - Add Butter, Salt, Nutmeg and Parmesan Cheese if used and mix until the Mashed is smooth.
Notes:
- You can store the leftover Smashed Potatoes in the fridge, sealed inside a plastic container or in a wrapped bowl for 24 hours. Reheat it, add a little bit of Milk and serve.
- Blend everything for a super smooth Mashed Potatoes.
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| Written by: Uncut Recipes | Disclaimer |
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