Mashed potato is a classic British staple, but according to a Michelin-starred chef we have not all been cooking them the correct way.
That's according to Southport-born Michelin-starred MasterChef host Marcus Wareing, who has pinpointed how to make the perfect bowl of mashed potatoes and elevate the humble dish to professional kitchen levels. In his recipe compilation, the cook urges readers to follow three steps.
"Cut evenly, cook evenly and don't rush," he advises. The TV chef adds that many make the mistake of cutting their potatoes to different sizes. Other common errors people make are boiling them too quickly and failing to leave them to rest.
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Here are some of the cook's tips for a perfect mash...
1. Cut the potatoes evenly
Marcus says it is important to peel the potatoes cleanly, then wash them and make sure they are cut into evenly sized piece.
This is because, if they are different sizes, the smaller pieces will overcook and they will absorb water, which can make your mash tasteless.
2. Boil them slowly
The potatoes need to be cooked in salted water at a slow boil.
If boiled fast, the outside will be overcooked before the middle of the potato chunks is cooked through.
This will create different consistency in your mash and make it unpleasant.
3. Leave them to rest
Once the potatoes are cooked, you should drain and leave them for a good five minutes.
After shaking them around, you can put them back in the pan, off the heat.
Once they have rested, the potatoes are ready to be mashed to your liking, adding butter, cheese or herbs.
A potato ricer helps in the process of making mashed potato.
Most people use Russets for mashed potatoes because of their high starch and low water content, according to Simply Recipes.
Yukon Golds, which are a little more expensive than Russets, are another popular alternative as they are naturally creamy when mashed and have a slightly buttery flavour of their own.
Marcus said: "First, peel the potatoes cleanly, then wash them and cut them all into evenly sized pieces, otherwise the smaller potato pieces will overcook, and before they break they will absorb water, which will make your mash watery and tasteless.
"Boil them in salted water at a slow boil – a fast boil will overcook the outside before the middle of the potato chunks are cooked through; you don’t want lumps of overcooked potato in your mash.
"Once the potatoes are cooked all the way through, but not quite falling apart, drain and leave them for a good five minutes, then shake them around and put them back in the pan, off the heat.
"The potatoes should then be hot enough to take the butter on board.
"Mash to your liking – a potato ricer really does help."
After following these steps, you can add more flavour to your mash by using butter, cheese or herbs.
Another way to enrich the mixture is by adding egg yolk and some milk.
