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Saturday, 20 July 2013

How to mash potatoes;Chef UcheCanCook Weekend Special

This method is the French restaurant style of mashing potatoes – it will give you perfect mashed potatoes with no lumps.

Peel and halve 6 medium sized potatoes and put them in a pot so they fill the pot about 2/3 of the way. Cover with cold water and add a very liberal amount of salt to the pot (you should be able to taste the salt in the water).

Bring to the boil and partially cover the pot with a lid. Depending on the
type of potatoes you use, cooking time can range from 10-20 minutes.

When the potatoes are soft but not falling apart, remove them from the pot and strain all the water off immediately. Put half to 3/4 of a cup of cream on the stove and bring it to the boil (as soon as it boils turn off the heat).

Place the potatoes in to a sieve (the same type you use for sieving
flour). Using a sturdy spoon, force the potatoes through the sieve – this is hard work but it is well worth it).

Once all of the potatoes have been
sieved, put them back in the pot and place this on a low heat on the stove.
Add a large knob of butter (30-50gms) and, using a wooden spoon, mix the butter in to the potatoes.

While mixing start pouring some of the hot cream in to the mix – this will help melt the butter and adds depth of flavor and creaminess to the mash.

Use only enough cream to make the potatoes in to a thick paste.

Add a good grating of nutmeg. Taste for seasoning and add pepper and more
salt if it is needed. Serve immediately.

Love Always

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