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Chefs share ‘game changing’ hacks which make perfect, creamy mashed potato

The humble spud is a great cheap and cheerful side dish for a whole host of family favourite meals.

And, one of the simplest ways to turn a potato into something utterly delicious is to mash it.

Kids and adults alike love mash – but, there are things you can do to really up your recipe’s flavour.

Now, if you tend to boil your potatoes and them mash them with butter, salt and a splash of milk then you’re not doing anything wrong.

It’s just that these chef’s have tips for making mash that’s out-of-this-world.

What's your favourite way to add flavour to your mash? Let us know in the comments…

Over on the sub-Reddit r/AskCulinary, cooks shared their top tricks, and here they are:

Add more fat – butter, cream, cheese or mayo

One chef commented: “Fat, fat is the answer.

“Butter and cream – some chefs can even add up to 50% with the right potato!”

Another said: “For real. More butter.

“You can use other fats, but butter is standard.

“Ludo Lefebvre is always going on about the perfect mashed potato being ‘one kilo potato, one kilo butter.’”

While other cooks said that there are a number of alternative fats which add to the flavour.

One wrote: “Butter and cream.

“Also, cream cheese – not only is there a lot of fat, there's also a good dose of tangy lactic acid (as well as emulsifiers and thickeners) that helps to add flavour.”

“Mayo works well also, for the same reasons,” replied a Reddit user.

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Salt your potatoes

One culinary star emphasised the need for seasoning.

They said: “And salt. Gravy potatoes are blander and less salted to make a cleaner canvass for the gravy to play on.

“Saltier potatoes stand on their own.”

Use a ricer not a mixer

One chef said: “A big mistake I used to make was using a hand mixer – nope.

“Use a potato masher or a ricer.”

“Don’t over mix, it can get glue like,” added another.

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While a third agreed: “Use a ricer for a silky smooth texture!”

“Once I started putting mine through the ricer back into a saucepan on low heat with warm butter and cream it changed the whole game,” commented a fourth.

Add a sweet vegetable

One chef added an unusual item to their mash to make it sweeter.

They said: “I also like to make a carrot/potato mash.

“Just put cooked carrots in the ricer with the potatoes.

“The carrots add a nice sweetness, and you only need to add some butter.”

Remove the starch

A keen cook added: “Get that starch off the taters.

“So, peel and dice them. Rinse. Cook.

“Then rinse over hot heat and then either rice or mash”

This will ensure they’re fluffy rather than sticky.

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