The perfect Mashed potato

Source: Coles Magazine August 2015 - Page 43
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Serves 4 - Prep 10 min cooking 20 min

 1kg brushed potatoes, peeled, quartered
 1/3 cup (80ml) thickened cream
 1/4 cup (60ml) milk
 50g butter, chopped

  1. Start with a floury potato or an all-rounder such as a Red Royale. Floury potatoes are drier and mash more easily than waxy varieties like kipfler potatoes. Place in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and cook for 15 mins or until potato is very tender.
  2. Drain in a colander and set aside for 5 mins for the steam to evaporate from the potato – this makes it less watery. If the potato is too wet at this stage, you could end up with a very watery mash. Meanwhile, bring the cream and milk almost to the boil in a saucepan over medium heat.
  3. Return potato to the pan and use a potato masher, fork or potato ricer to mash until smooth. Mash in the butter – it should be melted and absorbed before you add the liquid. Add the cream mixture and mash until smooth. Place over low heat and cook, stirring, for 2-3 mins or until mash is heated through.

Vic Lic

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