A foodie’s top tips to making the ultimate creamy mashed potato
A serve of creamy, comforting mashed potato is the ultimate antidote to a cold winter’s day – but what’s the secret to achieving that perfect consistency? Food editor and recipe developer Kerrie Worner share’s her top tips.
The first step? Choosing the right variety. The light, neutral flavour of Spud Lite is the perfect starting point (it’ll help avoid the earthy flavour of many other potato varieties). And with 25% less carbs, you won’t need to feel guilty about the butter.
When it comes to making the mash itself, Kerrie says using cold water will make all the difference when boiling the potatoes. “Peel and cut the potatoes into chunks and place in a large saucepan. Cover them with cold water to bring to the boil,” Kerrie says. “This way it will boil slowly and avoid uneven cooking.”
Once the spuds have been drained and returned to the heat to dry a little, every home cook knows it’s time to add the dairy (or dairy-alternative) component – whether it be butter, cream or milk. The key to success here is to pre-heat. “Make sure the butter is already soft, and that you heat (not boil) the cream or milk in the microwave before adding it to the potato – this will help it to incorporate nicely,” advises Kerrie.
Mash away until you reach the smooth, sweet-spot consistency you desire – and don’t be afraid to add a little more warmed milk as you go.
Looking to take your mash up a notch in the flavour stakes to impress guests at a dinner party? Try our recipe for Spud Lite Mash with a little extra.Just don’t forget to try Kerrie’s expert advice:
- Cover potatoes with cold water and not hot water when you’re bringing them to the boil.
- Season potatoes with salt whilst cooking.
- Returning drained potatoes to the saucepan to dry.
- Butter must be soft.
- Heating, not boiling, the dairy component in the microwave will help incorporate. If you prefer not to use cream, you can use all full cream milk, it just won’t be as creamy but still delicious.
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