Creamy mashed potatoes

Creamy mashed potatoes

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Overcooking potatoes, or cutting them too small, makes them water-soaked and flavourless. Potatoes should break under the pressure of a fork, but not be mushy. Another important note to remember is that adding cold milk to potato makes the mash grey and sticky – add hot milk for the fluffiest result.

Ingredients

Quantity Ingredient
6 old desiree, coliban or dutch cream potatoes
3/4 cup milk
30g butter
salt and freshly ground black pepper, to season

Method

  1. Peel the potatoes and add to a saucepan with just enough cold, lightly salted water to cover. Cook with a lid on the pan for 20–30 minutes, until the potatoes are easily pierced with a fork. Drain thoroughly and return the potatoes to the pan over a gentle heat for a few minutes, until all the surplus moisture has evaporated and the potatoes are quite dry. Mash with a potato masher or put through a potato ricer.
  2. Once mashed, beat the potatoes with a wooden spoon until very smooth. Meanwhile, heat the milk in a saucepan until scalding. Add the butter to the potatoes, then gradually beat in the hot milk until the potatoes are light and fluffy. Season to taste and serve.

Tip

  • How to keep the mashed potato hot without spoiling: cook the potatoes as described, then mash and press down well in saucepan with a potato masher. Pack tightly, levelling the top. Add the butter, spoon about ⅓ cup hot milk over, cover with tight-fitting lid and leave in a warm place. Before serving beat well, adding more hot milk if necessary. The potatoes will keep this way for up to 30 minutes.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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