Best Mashed Potatoes Recipe
Mashed potatoes are used in many types of cooking. In Britain we use them for meals like: ‘bangers and mash‘ (sausages and mashed potatoes), cottage and shepherd’s pie, fish cakes and all sorts of yummy food. This recipe will tell you how to make a tasty and creamy mashed potato.
The secret to making mashed potatoes a success is getting it 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.
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. When it comes down to it though, it is all about the best flavour. My favourite is the Maris Piper because it just tasted so good, and was great for roasting as well.
Follow the link for a bit more about Maris Pipers.
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 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 mashed potatoes
And if you have some mashed potato leftovers, then try these: