Mash potato

As I cook a lot of casseroles and pot roasts, mash is often the best way to enjoy the dishes with all their juices. I have a generic way of making potato mash but I will be adding recipes for more sophisticated mashes, such as celeriac and potato mash or sweet potato with brandy and smoked bacon mash…

For the simplest mash, take 3 medium-sized potatoes per person. Quarter them and put in boiling water for at least 20 minutes or until soft. Over cooking is not a huge problem but you don’t want them falling apart otherwise you’ll get potato slush as you drain them – a far cry from a tasty mash.

Add a bit of butter 25-30g and mash it in with the potatoes. Add salt and pepper. Keep mashing as you are adding milk, gradually, until you get the texture and creaminess you want.

At the end, I always add mustard, both english mustard and moutarde de Meaux Pommery or creamed horseradish.

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One thought on “Mash potato

  1. Pingback: Braised topside with anchovy and onion « Cooking for Hippos

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