How to Cook by Darina Allen

Author:Darina Allen
Language: eng
Format: epub
Publisher: Octopus
Published: 2021-09-02T00:00:00+00:00

MASHED POTATO

Who doesn’t love a big bowl of mashed potato? Comfort food at its very best and an essential accompaniment to so many dishes. If the potatoes are not peeled and mashed while hot and if the boiling milk is not added immediately, the potato will be lumpy and gluey. A potato ricer is guaranteed to produce a light, fluffy mash but the hot, peeled potatoes can also be mashed in a food mixer, adding hot milk and butter or extra virgin olive oil.

SERVES 4

1kg (2¼lb) unpeeled potatoes, preferably Golden Wonders or Kerr’s Pinks

approx. 300ml (10fl oz) whole milk

1 organic, free-range egg (optional)

25–50g (1–2oz) butter

sea salt and freshly ground black pepper

Scrub the potatoes well. Put them into a saucepan of cold water, add a generous pinch of salt and bring to the boil. When the potatoes are about half-cooked, about 15 minutes for ‘old’ potatoes, strain off two-thirds of the water, replace the lid on the saucepan, put over a gentle heat and allow the potatoes to steam until they are cooked. Peel immediately by just pulling off the skins, so you have as little waste as possible, mash well. (If you have a large quantity, put the potatoes into the bowl of a food mixer and beat with the paddle attachment.)

Meanwhile, bring the milk to the boil. Add the egg (if using) to the hot mashed potatoes and add enough boiling milk to mix to a softish consistency, then beat in the amount of butter you like. Taste and season with salt and pepper.

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