Good mash is the perfect accompaniment to so many dishes, so perfect in fact, it can overshadow whatever it is being served with.
It can also be a vital ingredient of many a meal, such as the top of a Cottage Pie or the bulking of a good Fishcake.
Just as there are so many different ways to serve the humble mash, there are so many alternative recipes and methods for this supposedly simple dish.
Potato Ricers, Garlic, Cream made from the tears of angels all have their place, but at 6:30 on a rainy Tuesday evening, when you want to make something tasty, I think it is time to scale it back and just make a simple, fluffy plate of goodness.
Three quality ingredients, a good amount of seasoning and a fool-proof method, keep your truffle oil for when you have guests.
Invest in a nice heavy masher, it doesn’t have to be expensive but make sure it feels weighted, nobody wants a tool that is going to bend mid-mashing!
Again, decent ingredients are key here. The type of potato best for mash is well argued, for me, you can’t go wrong with Maris Pipers. They boil well and have a great texture.
On the subject of texture, my favourite style of
Melting the butter and warming the milk is the key to this recipe, keeping the temperature consistent and not lowering it with ingredients straight from the fridge makes it so much easier to get a smooth mash.
What is your favourite mash dinner? Tell me in the comments…
Simple Mashed Potato
- 2 kg Maris Piper Potatoes
- 70 g Unsalted Butter Melted
- 70 ml Whole Milk Warmed, you might need more or less depending on the texture you prefer.
- Maldon Salt
- Freshly Cracked Black Pepper
Peel the potatoes taking care to remove all peel and any eyes.
Chop in Half (or quarters if large) till all are similar sized and pop into a large pan of boiling salted water.
Boil for 15 to 20 minutes, till a knife slides easily through the potato.
Drain with a colander and then leave to steam dry for a minute.
Pop back into the pan and add the melted butter. Then go to town with the masher, adding the warm milk gradually until you reach your desired texture.
Add seasoning to taste and the serve.