Creamy Mashed Potatoes

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The Secret to the best mashed potatoes, is to select the right kind of potatoes for mashing

and to make sure they are properly cooked in boiled salted water until soft.  Then to ensure there are absolutely no lumps, to use a Ricer and then a good masher with plenty of milk, butter and some white pepper.  You want a soft, creamy consistency.  Some cooks like a more decadent texture by using double cream.

 

Mashed potatoes can take on bold flavours, be combined with any root vegetables and are

a fabulous accompaniment to stews, casseroles and even Roasts.   Try mashing carrots, or celeriac, or swede, or parsnips - this really elevates the taste and can also be used as toppings for casseroles, mince and other dishes.

 

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To Serve: 4

 

Ingredients

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For the Horseradish Mash

 

• 1½ kg King Edward Potatoes, peeled and cut into smallish chunks

• Generous knobs of butter

• Milk

• Seasoning

• 4 tablespoons of creamed Horseradish sauce

 

Cook the potatoes in boiling salted water until a knife pierces easily. About 15 - 20 mins.  Using a ricer for the best results, pass the cooked potatoes through this and then add the butter and milk and mash thoroughly until soft and creamy.   Then stir in the creamed horseradish sauce and mix thoroughly.   Keep warm with a lid on top.

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For the Cheddar, Mustard and Parsley Mash

 

• 1 kg potatoes (King Edward) peeled and cut into chunks

• Generous knobs of salted butter

• Milk

• Heaped Teaspoon of Whole Grain Mustard

• 75g extra-mature grated cheddar cheese

• Generous handful of chopped flat leaf parsley

 

 

1. Drain and return to the pan and mash with a splash of milk, 25g butter. Using either a ricer or masher, cream the potatoes and ensure no lumps remain. 
    

2. Stir in the mustard.
    

3. Now add the extra-mature grated cheddar and a handful of chopped parsley.
    

4. Season. If you want to, you could add a little more mustard if you feel the mash needs it.