The Ultimate Mashed Potatoes

The creamy, velvety goodness of our Ultimate Mashed Potatoes make them a perfect side dish for any meal. Using Maris Piper or King Edward potatoes for their ideal starch content, this recipe combines simple ingredients with expert techniques to achieve the fluffiest, most tasty mash. With a touch of butter, milk, and cream, these mashed potatoes have a luxurious texture that pairs beautifully with roasts, grilled meats, and vegetables. Follow our step-by-step guide for the best results, and enjoy a classic comfort food that’s sure to impress.

INGREDIENTS

1.5kg Maris Piper or King Edward potatoes, peeled and cut into even chunks
100g unsalted butter, at room temperature
200ml whole milk
100ml double cream
Salt, to taste
Freshly ground black pepper, to taste

METHOD

Prepare the Potatoes:
- Peel the potatoes and cut them into even-sized chunks to ensure they cook uniformly.
- Rinse the potato chunks under cold water to remove excess starch, which can make the mash gluey.
Boil the Potatoes:
- Place the potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
Drain and Steam:
- Drain the potatoes in a colander and let them steam dry for a few minutes. This step ensures excess water evaporates, preventing watery mash.
Heat the Dairy:
- While the potatoes are steaming, gently heat the milk and double cream in a small saucepan until warm but not boiling.
Mash the Potatoes:
- Return the potatoes to the warm saucepan they were boiled in to keep them hot.
- Use a potato masher or, for an extra smooth texture, a potato ricer or food mill. Mash the potatoes until smooth and lump-free.
Incorporate the Dairy and Butter:
- Add the room temperature butter to the mashed potatoes and stir until fully melted and incorporated.
- Gradually add the warm milk and cream mixture, stirring continuously until the potatoes are smooth and creamy. Add more milk if needed to achieve your desired consistency.
Season and Serve:
- Season with salt and freshly ground black pepper to taste.
- Serve immediately for the best texture.

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Science Behind the Methods:

Starchy Potatoes: High-starch potatoes break down more easily and absorb more dairy, resulting in a creamier texture.
Steam Drying: Removing excess water before mashing prevents the potatoes from becoming watery and ensures they can absorb the maximum amount of butter and cream.
Warming the Dairy: Cold dairy can cause the starch in the potatoes to seize up, resulting in a gummy texture. Warm dairy blends more easily, creating a smooth, cohesive mash.
Room Temperature Butter: Butter at room temperature melts more readily and distributes evenly throughout the potatoes, ensuring a consistent, rich flavour and texture.

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Hot Tips

Use Starchy Potatoes: Maris Piper or King Edward potatoes are ideal due to their high starch content, which results in a fluffy, creamy mash.
Steam Dry the Potatoes: Allowing the potatoes to steam dry after draining helps remove excess moisture, leading to a better texture.
Warm Dairy: Adding warm milk and cream helps the potatoes absorb the liquid more easily, resulting in a smoother, creamier mash.
Room Temperature Butter: Softened butter incorporates more smoothly into the hot potatoes, ensuring a silky texture.

Pairings

Wines

Chardonnay: A buttery, oaked Chardonnay complements the creamy texture of mashed potatoes, especially if they're enriched with butter and cream. The wine's richness mirrors the dish, creating a harmonious pairing.

Sauvignon Blanc: A crisp, acidic Sauvignon Blanc cuts through the richness of the potatoes, offering a refreshing contrast. This pairing works particularly well if the mashed potatoes are served with lighter proteins like chicken or fish.

Pinot Noir: For a red wine option, a light to medium-bodied Pinot Noir with its soft tannins and bright fruit flavours pairs well, especially if the mashed potatoes are served with richer meats like roast beef or lamb.

Beers

Pale Ale: The hoppy bitterness of a pale ale balances the creamy potatoes, especially if they have herbs or garlic added. The carbonation also helps cleanse the palate between bites.

Brown Ale: A malty brown ale with its caramel and nutty notes complements the earthy flavours of potatoes, particularly if the mash is paired with roasted meats or gravy.

Non-Alcoholic Options

Sparkling Water with Lemon: The effervescence of sparkling water with a twist of lemon provides a refreshing contrast to the rich and creamy potatoes, keeping your palate refreshed.

Herbal Tea: A mild herbal tea, such as chamomile or peppermint, offers a soothing, non-alcoholic option that pairs nicely with the creamy texture without overwhelming the flavour.

Cocktails

Classic Martini: A well-made classic martini, with its crisp and clean profile, can be a sophisticated pairing, especially for more formal dinners. The dryness of the martini balances the richness of the mashed potatoes.

Gin and Tonic: The botanicals in a gin and tonic, along with its refreshing qualities, provide a delightful contrast to the creamy potatoes, making it a versatile and crowd-pleasing choice.

Ciders

Dry Apple Cider: The acidity and slight sweetness of a dry apple cider complement the creaminess of mashed potatoes, especially if the potatoes are served with pork dishes.

Pear Cider: A pear cider offers a slightly sweeter profile than apple cider, adding a fruity and refreshing note that pairs well with mashed potatoes and chicken or turkey.

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