Perfect Mashed Potato

Potatoes – what a humble, yet utterly versatile root vegetable! They might not be the most glamorous in the veggie aisle, but trust me, they’re the unsung heroes of the kitchen. Whether you're boiling, roasting, frying, or steaming, potatoes can elevate any dish into something comforting and downright satisfying. They don’t always steal the spotlight like their fancier counterparts, but give them a little respect, and you’ll soon see why they deserve a round of applause.

Take mashed potatoes, for example. It’s a dish that’s simple, yet packed with potential to steal the show. Pair them with sausages, a hearty roast, or just about anything, and you’ve got a plate of pure comfort. My favourite? Mashed potatoes slathered in rich, velvety gravy. Pure bliss. But here’s the secret to making them truly spectacular: picking the right potato. For that ultra-smooth mash, I swear by light and fluffy varieties like Maris Piper or King Edward. Desiree potatoes also make a wonderful choice. The perfect mash should be creamy, silky smooth, and completely lump-free – the kind of mash you find in top-notch restaurants.

Now, don’t be fooled – mashed potatoes aren’t hard to make, but if you want to take them from ‘good’ to ‘absolutely divine,’ a little extra effort and patience go a long way. Trust me, it’s worth it. You don’t need mashed potatoes every day, but when you do, why not make them the best they can be? Plus, it’s a win-win situation – you get a mouthful of perfect mash and a mini workout for your arms!

So, here’s the secret to getting that silky smooth mash: pass the cooked potatoes through a fine sieve. Yes, that’s it. Once they’re perfectly smooth, add a generous dollop of butter, double cream (or milk), or both, and voilà – the creamiest, dreamiest mashed potatoes you’ve ever tasted. Since I discovered this method, I haven’t looked back. Forget the potato masher – my sieve is now my kitchen BFF. It’s a game-changer I simply can’t live without!

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients:

For the Perfect Mashed Potato:

650g floury potatoes (King Edward or Maris Piper)

40g butter

50ml double cream

70ml warm milk

salt and pepper to taste

Method:

1. Place potatoes in a medium saucepan and cover with plenty of cold water. Cover with a lid and bring to the boil over high heat. Uncover and gently boil for 15 minutes or until tender.

2. Drain cooked potatoes and place in a bowl. Roughly break the potatoes with the back of a fork. Place a sieve over the used saucepan, transfer about 4 heaped tablespoons of the potatoes, then use the back of a spoon to press through a fine sieve. Repeat for the rest.

3. Place the saucepan over medium-low heat. Add butter, double cream and milk and stir with a wooden spoon until smooth and creamy. Season with salt and pepper before serving.