That’s why we thought we would share some tips on how to make mashed potatoes and get them perfect every time!
There are a lot of potatoes out there and some are better suited for mashing than others. When it comes to mash, you’re going to want the smooth types to get that lightness you need when it comes to giving them the masher. We recommend using Maris Piper or Desiree but any of the spuds found in our smooth section are good too!
Smooth potatoes have a lower proportion of starch to water, meaning they make a smoother, creamier mash without the need for added butter or milk. They are also better suited, to absorb more flavour from other ingredients, so if you’re adding extras such as herbs, garlic or onions roll up your sleeves as it will still be worth the effort!
It’s important that you cut your potatoes into chunks of the same size – this means that they can all cook at the same rate, instead of the larger pieces being undercooked and vice versa. Also, start off with cold water and bring the lot to the boil so that the insides can be cook at the same rate as the outside. Finally, make sure to add a pinch of salt so that the potatoes can absorb the flavour and have that lovely seasoned taste from the inside.
Do you want your mash to taste of water? Of course not! That’s why you need to make sure you drain and dry the potatoes properly before getting stuck in to the mashing. After you’ve let them drain a bit, put them back in the dry pot on a low heat for a few minutes, gently shaking and moving them around. This helps evaporate any residual water, leaving you with dry potatoes ready for mashing.
If you’re looking to make your mash creamy and indulgent, make sure that you let them warm up to room temperature first. If you add cold butter or milk from the fridge, they won’t absorb into the mixture as well and will also cool everything too much.
Right, it’s time for the main event! Pull up your sleeves and get ready to mash but do keep in mind that it is possible to go too far. After being cooked, the starch cells in the cooked potatoes are more delicate, meaning that if treated too roughly your mash will end up gluey and unappetising. Instead, mash gently using a ricer if possible and you’ll end up with a much better result. Do not use a blender or food processor as this is far too aggressive and will release all the starch.
So there you have it – some things to keep in mind the next time you’re looking to mash up a treat. For more details on the recipe and some ideas for additions check out our mashed potato recipe for inspiration.
As far as cooking skills go, boiling potatoes is not perhaps the most adventurous, but what they lack in glamour they more than make up for in versatility and usefulness! Whether you’re boiling some up for a salad or serving as a simple side-dish with garlic butter, you’ll want to make sure you get them just right!
There’s nothing quite like enjoying crisp and crunchy jacket potato with fluffy insides loaded with tasty fillings. Also known as a baked potato, you can whip one up in the oven or microwave for a delicious, satisfying and filling meal. It may not be rocket science but we want your spud to be splendid so here are some tips on how to make jacket potatoes perfect every time!
We think you’ll agree when we say there’s not much better than a crispy, fluffy, piping-hot roast potato on your plate. Spuds are an essential part of any roast and getting them right can make or break the meal! With this in mind we thought it would be a good idea to have a look at a few tips on how to make perfect and delicious roast potatoes.
Put on the oven, whack on some music and let’s get roasting!
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