Potatoes, in their many delightful forms, bring a sense of warmth and comfort, particularly during the colder months. They’re the perfect accompaniment to a hearty roast dinner, a savoury pie, or a warming stew, with a variety of types to suit any dish.
As we enter the season of comfort food, creamy mashed potatoes become a favourite choice, but achieving that perfect consistency can sometimes be elusive. Chef Sam Stern, however, has divulged his three secret tips for creating the ultimate mash, ensuring it’s velvety every single time.
In a recent Instagram update, Sam outlined his essential methods for the creamiest mashed potatoes. His caption read: “3 secrets for the best mashed potato! I take my mash very seriously. These three tips will give you flavour filled, silky mash every time. Mash should be the main event, not a bland side. Give me a bowl of this and some gravy, I’ll be a happy man.”
So, what are these culinary secrets? First off, Sam suggests infusing your milk and double cream with an array of flavours. He opts for shallots, garlic, thyme, nutmeg, butter, and salt for this process, reports the Mirror.
He then advises: “The second secret is to use a potato ricer instead of a masher, which gives a smoother texture. For even creamier mash you can also pass it through a sieve.”
To finish off, Sam’s last piece of advice is to return the mashed potatoes to the saucepan and cook them for a few minutes longer. This step helps to reduce the water content, he explains, “for a stronger flavour”.
Home chefs are marvelling over Sam’s incredible mash potato recipe with one enthusiast exclaiming: “I love this!”
Another fan, Hannah, couldn’t contain her excitement saying, “Ohh hubba bubba,” while Paul declared, “I could sleep in that.”
@cookinwithaynur kept it simple with the praise: “Perfection.”
Meanwhile, food content creator Amy Sheppard endorsed the dish as well, remarking, “That mash looks dreamy.”
Sam Stern has generously shared his fool proof recipe for creating the ultimate creamy mash at home. Here are the steps to conjure up heavenly mashed potatoes.
Sam Stern’s mashed potato
Ingredients
- 1.2 kg Maris piper potatoes, peeled and cut into even pieces
- 200ml double cream
- 150ml milk
- 1 shallot, sliced
- 3 cloves garlic, crushed
- A sprig of thyme
- 1/3 tsp ground nutmeg
- 40g salted butter, plus a little extra for topping
- Salt and white pepper
- Chives
Method
Begin by combining cream, milk, a chopped shallot, garlic, thyme, a pinch of nutmeg, butter, and a dash of salt into a saucepan. Warm the mixture over medium heat until it reaches boiling point, then take off the heat.
Pop the potatoes into a large pot filled with cold, salty water. Bring it to the boil and let them simmer for ten to 15 minutes until they’re perfectly tender and cooked through. Drain them and give them a moment to steam dry.
For an exquisite smoothness, pass the potatoes through a potato ricer. If you’re after an even silkier consistency, push the mash through a sieve using a soft spatula.
In a separate saucepan, gently reheat the potato mash over low heat for about three to four minutes, stirring often. This process is crucial as it helps some of the water evaporate, which concentrates the flavours beautifully.
As the potatoes warm up, strain the infused cream mix with a sieve to filter out the solids. This step is essential to ensure the cream is again hot before adding it to the potatoes.
Pour half of the strained cream mixture into the mashed potatoes and mix thoroughly. Incorporate the majority of the remaining cream and stir again.
Depending on your preferred consistency, add the rest of the cream. Season according to taste. When serving, garnish with a bit more butter and chives.