Mashed Potato

Mashed Potato

20 min, serves 4. use for anything.

Ingredients

Serves 4

floury potatoes  1kg
unsalted butter  80g
whole milk       100g
fine sea salt    to taste

Use floury potatoes. Maris Piper or King Edward are ideal. Waxy potatoes go gluey.
Warm the milk and butter before adding. Cold dairy tightens the mash and makes it gluey.
For a richer result, swap the milk for double cream or add more butter.

Recipe

1. Peel and cut the potatoes into even chunks. Put in a pan of cold salted water. Bring to a boil and cook for 15-20 minutes until completely tender when pierced.

2. Drain thoroughly and leave in the colander for a couple of minutes to steam dry.

3. Warm the milk and butter together in the empty pan until the butter melts.

4. Add the potatoes back in and mash until smooth. A ricer gives the smoothest result.

Stand mixer: mash or rice the potatoes first, then the flex edge beater on low just to whip in the butter and milk. Stop the moment it is smooth. Never the whisk, and never overwork it, both turn it gluey.

5. Season well with salt. Taste and adjust butter if needed.

❄ Freezer
Freeze: in portions, flat in bags.
Reheat: from frozen on a gentle heat with a splash of milk, or thaw in the fridge first.
Keeps: 3 months frozen, 3 days in the fridge.