How to make beautiful mashed potato.

April 10, 2017 Dick Morris

I now think I can make these as well as it is possible to do so; certainly to my taste, and so I thought I’d pass on my method to readers of this blog.

1. Fill a saucepan with water to about mid level.

2. Peel the potatoes and cut them up into chunks about one and one half inches square.

3.Ensure the water covers the potato chunks.

4.Add a small amount of salt. (I use Maldon sea salt flakes, which taste wonderful.)

5.Turn up the heat and boil the potato chunks until it is possible easily to break them up with a fork.

6.Leaving the ring or burner on half setting, drain the water off through a colander, return the drained potato chunks to the saucepan and, with the saucepan half on the ring or burner to keep the contents heated, break up the potato chunks completely with the fork.

7.Add salt to taste. My preference is for a little more salt rather than a little less. This adds some “bite” to the mash. (But don’t overdo it.)

8.Add several small chunks of butter, and mix this into the broken up potatoes with the fork. Since these are heated, the butter will, of course, melt. (Important Note One: Don’t add too much butter, otherwise the mash will become greasy. Important Note Two: Always add the butter before the milk.)

9.Add some milk. Once again, under-do this rather than over-do it.

10.Work the mixture togther with the fork until it is completely smooth.

11.The end result should be fluffy, cotton-wool like mash, with a lovely bit of “bite”.