Tips for awesome mashed spuds
- Choose the right
potatoes: Royal Blues, Ruby Lous and the Delaware are my
current picks of the bunch.
- Always start your potatoes in cold,
salted water; just enough to cover the potatoes. Bring the water to a
boil and cook the potatoes until they are tender when pierced with a
knife. When done, drain them immediately.
- Return the spuds to the
pot on the stove on low heat. This will make a huge difference because
you’re allowing the excess water to evaporate leaving you with less water
and more potato.
- Heat your
butter/milk/cream combination before adding. Cold ingredients will
make the mash pasty and lumpy.
- Once potatoes have been roughly mashed, beat
with a wooden spoon to incorporate extra ingredients smoothly and
assist with fluffiness, but don’t over beat! Once your
potatoes have reached your desired level of smoothness and creaminess,
STOP or you’ll end up with a bowl of glug…and
- For added nutrition and flavour: Try
mashing them in their skins. The texture is less smooth but the