The mashed potatoes experts at Kitchen Warehouse share their tips to make the smoothest, creamiest mashed potatoes to serve with casseroles, and stews and of course as bangers and mash. For the best results use waxy, starchy potato varieties such as Dutch Cream, Golden Delight or Creme Gold.
- Potato peeler with eye remover
- Large saucepan
- Masher, Ricer
- Stick blender (potato masher attachment)
Milk, butter, sour cream, parsley, garlic, onion, cheese.
Use a potato peeler to peel your potatoes carefully and remove any eyes or imperfections.
- Place in large pot and cover with cool water making sure there is room for the potatoes to move
- Bring to the boil and cook for 15 minutes, or when the potatoes are easily pricked with a fork.
Add salt, and fat ( butter, sour cream and milk, or all three) to blend the potatoes smoothly and for taste.
Choose the right tool
Potato ricer: For fluffy mashed potatoes
Potato masher: For a chunkier mash
Stick blender: For very smooth mashed potatoes. The potato masher attachment produces great results.
- Mix in
For added flavour add parsley, coriander, onion, garlic or cheese.
Mashed potatoes taste best hot.
Serve your delicious mashed potatoes straight away for the best taste. If you have left-overs you can fry them up the next morning with eggs and bacon, or make into bubble‘n squeak.