Making Amazing Mash
Blog Entry: Monday 01 Feb 2010
There is nothing worse than bad mashed potato, but at one time or another, all of us have experienced watery, lumpy or gluey spuds.
The first step to amazing mash is choosing the right potatoes. Spuds fall into two broad categories according to their cell structure. Basically, the potato’s cells will either separate when cooked or stay firmly bound together. Better known as floury and waxy potatoes, everyone has their own opinion on which one makes better mash. Generally, floury varieties like King Edward or Maris Piper potatoes tend to be the preferred choice as their drier texture means they absorb the butter and milk better (and after all – mash is all about the butter!).
The next step is to always use a masher to puree the potatoes – just in case you were considering using a food processor. The slicing action of a machine ruptures more cell walls, which causes more starch to be released, creating better wallpaper paste than creamy mash.
Lastly, you should always add the milk and butter separately. The butter tends to coat the starch molecules and stops the milk from being absorbed, leaving you with heavy mash. So first beat in the milk and then add the butter – saving the best for last.
Read more about the ‘Ultimate Mash Potato’ at bbc.co.uk/food.
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