How to make the ultimate creamy, smooth mashed potatoes … kitchen helper
How’s your mashed potato game? Have you nailed perfectly smooth, creamy mash? Or is your mash filled with random lumpy bits that let’s be honest, aren’t great to eat? Well we’ve got some tips to help you achieve that perfect smooth and creamy consistency.
First things first, make sure you peel the potatoes and cut them into equal sized pieces so that they cook evenly. Aim for 2.5 centimetre pieces and pop them into a large saucepan of cold, salted water. Bring the water to a slow boil and cook until the potatoes are cooked through, about 10 minutes. Next drain the potatoes and return them to the saucepan that you cooked them in. The residual heat in the saucepan will help to remove any excess moisture from the potatoes and this is really important in making a smooth mash that isn’t watery. Leave the potatoes in the saucepan for 5 minutes while you make the mashing mix.
In a small saucepan combine butter and cream over a medium-low heat. Stir until the butter has melted and you have a creamy sauce. Set aside and start mashing your potatoes. To get really smooth mash a potato ricer is the gold standard but if you don’t have one, use a traditional masher and really work at getting all the pieces of potato mashed as smoothly and evenly as possible. Add the butter and cream mixture and work it into the potato with a wooden spoon. Continue stirring until the potatoes are smooth and creamy and then enjoy.