Mash connoisseur and founder of Cookie Rookie, Becky Hardin, has revealed a top tip for creating the perfect creamy mashed potatoes. While many Brits have been raised on boiling their spuds in water, this method can often result in a bland, doughy texture, reports the Daily Record.
Instead of the conventional water boil, the food blogger suggested simmering potatoes in a blend of milk or cream first. She said: “The secret to beautifully creamy, easy mashed potatoes is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavoursome potatoes that are beautifully smooth.”
Becky points out that adding milk or cream not only infuses the potatoes with a rich taste but also introduces proteins which give the mash a smoother, silkier consistency.
With the festive season approaching, Becky said: “This easy mashed potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way!”
Of course, choosing the right type of potato is key, with Yukon Golds being highly recommended for the job, according to the Express. If you can’t locate this specific variety in your local supermarket, Maris Pipers or King Edwards should be suitable alternatives.
Yukon Gold potatoes, renowned for their inherent richness, not only amplify the milk or cream in your mashed potatoes but also contribute to a superior texture due to their medium-starch content. Unlike Russet potatoes, they possess less starch, yielding a silky mash devoid of the sticky consistency often associated with other potato varieties.
Method
All you need to do is add the potatoes to a large saucepan along with your water and milk (or cream). Season the mixture with salt and pepper, then begin to cook over medium heat.
Bring the potatoes to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the potatoes are fork-tender.
Once ready, drain the potatoes in a colander set over a medium-sized bowl to keep the potato water and milk mixture the potatoes were boiled in.
Place the potatoes back into the empty saucepan and place on a low-medium heat. Gently stir for one minute to get rid of any excess moisture.
Add the butter and season with salt and pepper again. Mash the potatoes until they are smooth. If you wish to have fluffy mashed potatoes, add some of the reserved milk-water mixture after mashing them.
Place the mashed potatoes in a serving bowl and garnish with any desired toppings, such as parsley, parmesan cheese, or a little more butter. Your mouth-watering mashed potatoes will now be creamy and incredibly flavourful.
