48 Hour Mutton
I love mashed potato. I actually love it so much that when I was a child, I used to eat mashed potato sandwiches. Yep, it's true!
Mash potato is one of the easiest things to make but when it goes wrong, it's horrible so I have a few rules:
- Choose the right potato - high starch, low moisture variety like Maris Piper.
- Peel and cut into even chunks.
- Bring to a rolling boil then reduce to a simmer for about 20 minutes until soft and cooked through.
- Drain and return the potatoes to the hot pan so the excess moisture evaporates.
- Never let your potatoes go cold before you mash them.
- Only ever use a potato masher, ricer or food mill to mash your potato. A blender or processor will break down the potato cells too much, releasing starch and making your mash gluey.
- Add warm milk or cream and butter that is at room temperature and mix into the mash.
- Don't over-work your potatoes or they will end up gloopy.
Once you've got your mash right, why not try my Indian twist? It's lovely, it looks amazing and tastes even better!