Mashed Potatoes Recipe
This blog post contains a mashed potato recipe that shows you how to make a tasty and creamy mashed potato.
Mashed potatoes are used in many types of cooking. In Britain we use them for stapel meals like: ‘bangers and mash‘ (sausages and mashed potatoes), cottage and shepherd’s pie, fish cakes and all sorts of other yummy food (see the list at the end of this post).
The secret to making mashed potatoes a success is getting them nice and smooth and super tasty.
The first may require a different type of masher to the one you have, or just more elbow grease. We use one that looks like this:
and we have found that moving it in a circular motion also helps to get rid of all the lumps. For me, this is better than the mashers with holes in them.
There are also a few little secret tips that we use to get the taste right.
Ingredients and best potato to mash
The first thing to get right is the type of potato. In the old days, we used to buy ‘Maris Piper’ potatoes in Cornwall on the way back from our holidays – a 56lb bag for a couple of quid! It would last us for at least 6 months.
King Edwards are also known for being good to mash.
Russet potatoes: Russet potatoes are a popular choice for mashed potatoes due to their high starch content and fluffy texture. They have a mild, slightly sweet flavour that pairs well with butter and cream.
Yukon Gold potatoes: Yukon Gold potatoes have a naturally buttery flavour and a creamy texture that makes them ideal for mashed potatoes. They have a lower starch content than Russet potatoes, so they produce a smoother, creamier texture.
When it comes down to it though, it is all about the best flavour. My favourite is still the Maris Piper because it just tasted so good, and is great for roasting as well.
Follow this link for a bit more information about Maris Pipers.
Mashed potato secret ingredients
The next thing is the secret ingredient. There are many ways to make mash, and we all have our own little tricks.
In this recipe, you can see my own ‘secret ingredients’ for mash – a bit of Hellmann’s Real Mayonnaise, and some cheddar cheese.
Both help to create tasty creamy mashed potatoes, without the taste being too cheesy. Mashed potatoes with Hellmann’s mayo is really a classic.
If you want to get Michelin-style mash, then the trick is to add LOADS of butter. Butter, of course, makes everything good!
I hope these tips help you to make some great mash, please let me know how you get on!
How to make the best mashed potatoes
And if you have some mashed potato leftovers, then try these: