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Mashed Potato
Ingredients:
Method:
-
Peel the potatoes & cut into quarters.
-
Place
potatoes in a pan with salted water (just enough to
cover the potatoes). The potatoes should be
placed in cold water. Cook until tender but not
falling apart. This should take 15-20 minutes.
Note: I don't let the water boil vigorously as it
can make the potatoes fall apart more easily,
resulting in more water being absorbed which affects
flavour. Just a gentle boil will do.
-
Drain the
potatoes immediately & then return to the pan & place
back on the stove at a low heat to remove any excess
water.
-
Mash
potato until smooth, add butter & season to taste.
-
For a
creamier consistency, after mashing you could also use
either an electric or hand held whisk.
Mashed potato
tips:
-
Some people
swear that whisking outside makes for
fluffier potatoes. I haven't tried this
myself.
-
A couple of
pinches of baking powder can also help make
potatoes extra fluffy.
-
Finely chopped
up onion adds flavour.
-
For a slightly
tangier flavour, add sour cream instead of
milk.
-
Add a teaspoon
of wholegrain mustard at the end for flavour.
-
A sprinkle of
nutmeg at the end is another way to add
flavour.
-
You can either
replace potato with other vegetables such as
sweet potato, pumpkin, parsnip, turnip etc.,
or make a combination. I frequently make a
mix of half potato, half sweet potato mash.
Notes:
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Choosing the
right potato to use is important. A floury
type is the best. Some varieties suitable
for mashed potato include; Desiree, King
Edward, Russet, Kerr's Pink, Romano & Yukon
Gold.
-
Herbs & spices
can also be added to your mash. Two popular
ones are rosemary & nutmeg. The rosemary can
be stirred in with the butter & nutmeg
sprinkled over the top just prior to
serving.
Other optional
extras to add to mashed potato:
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