Best mash ever
This recipe yields a classic, creamy potato mash, emphasizing the importance of using the right type of potato to achieve the perfect texture. With simple ingredients like brushed potatoes, vegetable stock, margarine, milk, and salt, it promises a comforting and flavorful side dish.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer For achieving a smooth texture
- 1 Chef's knife For preparing potatoes
- 1 Cutting Board For potato preparation
- 1 Measuring Cups/Spoons For accurate ingredient measurement
Ingredients
Main
- 1000 gram Brushed Potatoes No wax type potatoes or it will go gluey
- 1 heaped tablespoons Vegetable stock paste
- 100 gram margarine
- 1 heaped tablespoons full cream milk
- 1 heaped teaspoons salt
Instructions
- Wash, peel, and cut the brushed potatoes into uniform, medium-sized pieces to ensure even cooking.
- Place the cut potatoes in a large pot and cover them with cold water, adding a generous pinch of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork (approximately 15-20 minutes).
- Once cooked, drain the potatoes thoroughly in a colander, shaking gently to remove as much excess water as possible.
- Return the hot, drained potatoes to the empty pot and place it back on very low heat for about 1 minute, allowing any remaining moisture to evaporate and further dry out the potatoes.
- Using a potato masher or ricer, mash the potatoes until they are smooth and free of large lumps.
- Add the margarine, vegetable stock paste, and full cream milk to the mashed potatoes.
- Stir in the salt, then continue to mix until all ingredients are well combined and the mash is creamy and consistent.
- Taste the mash and adjust seasoning (salt or stock paste) as needed to achieve your desired flavor profile.
- Serve the "Best Mash Ever" hot as a delicious and comforting side dish to any meal.
Notes
The choice of potato is critical: 'no wax type' brushed potatoes are essential to avoid a gluey, undesirable texture. Waxy potatoes contain more moisture and a different starch structure that breaks down poorly when mashed, leading to a gummy result. For superior flavor and creaminess, I highly recommend substituting unsalted butter for margarine; real butter provides a richer mouthfeel and depth of flavor. Always warm your milk and butter (or margarine) before adding them to the hot potatoes for smoother incorporation and a lump-free mash. Season generously and taste as you go, adjusting salt and stock paste to your preference. For an elevated dish, consider adding roasted garlic, finely chopped chives, or a touch of crème fraîche at the end.