Quick Mash

Quick Mash

Microwave mash, no peeling or draining, 20 min, serves 4

Ingredients

potatoes         1kg, Maris Piper
butter           100g, cubed
salt             to season

Maris Piper is the right call. Avoid waxy potatoes like Charlotte or new potatoes.
Loosen with a splash of hot water if it is too stiff. Milk is optional, butter is what matters.

Recipe

1. Prick the potatoes all over with a fork. Microwave on full for 15 minutes, until a knife goes in with no resistance.

Undercooked means lumpy forever. Go by the knife, not the clock.

2. Cut in half and scoop the insides into a bowl. Bin the skins.

Hold it with a fork and scoop with a spoon so you don’t burn your hands. A ricer is better still, put the half in cut side down and press, the skin stays behind.

3. Mash in the butter while it is still steaming.

Butter goes in hot or it won’t melt through properly.

4. Salt, taste, salt again.

Mash needs more salt than you think.

Never blend it, you get glue.
Microwaving drives water off rather than in, so it comes out drier and fluffier than boiled.

❄ Freezer
Freeze: cool fully, then freeze in portions.
Reheat: from frozen with a knob of butter, low and slow, stirring.