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Mashed Potato
The perfect mashed potato, silky smooth and full of flavour, for me it’s all about the texture. Not to dry, not too wet and certainly no lumps allowed. It’s a big ask but I’ve found that by following this simple recipe I can get perfect mashed potato every time.
Jump to the methodAdded August 2011
You'll need
- 4 potatoes (we choose Desiree potatoes) cut in small chunks
- 15g butter
- 200ml milk
- Rock salt
- Salt and pepper to taste
Method
In a saucepan, put the potatoes with a tablespoon of rock salt and cold water. Bring the potatoes to the boil and let them cook until soft.
Boil the potatoes 
Mash the potatoes Drain the potatoes and then mash them with a hand masher.
Then pass the mashed potatoes through a fine sieve. You will need to use the back of a spoon to push the potato through the mesh.
Force the potato through a fine mesh 
Add the milk, butter and season with the salt and pepper. Mix well until you obtain a silky and fluffy mash.
