Mashed potatoes will be ‘tastier and creamier’ if not boiled in water

Mash aficionado and Cookie Rookie founder Becky Hardin has shared a top tip for achieving the ultimate creamy mashed potatoes.

While many of us Brits have been brought up throwing our spuds in a pot of boiling water, this can often lead to a bland, pasty consistency. Foregoing the traditional method of boiling in water, the the food blogger advocates simmering spuds in a mix of milk or cream first.

“The secret to beautifully creamy easy mashed potatoes is to boil the potatoes in a cream (or whole milk) and water mixture,” she said. The potatoes suck up all the goodness from the cream and result in flavoursome potatoes that are beautifully smooth.”

Becky advises that addition of milk or cream not only infuses the potatoes with richness but also lends proteins which enhance the mash with a smoother, silkier texture.

Excited about the festive season, Becky said: “This easy mashed potatoes recipe needs a place at your table this holiday season! Deliciously creamy and indulgent, you won’t want to make this side dish any other way!”

Of course, selecting the ideal variety of potato is crucial, with Yukon Golds being highly recommended for the task, reports the Express. If you can’t find this particular brand in your supermarket, Maris Pipers or King Edwards should be suitable substitutes.

Yukon Gold potatoes, with their natural richness, not only enhance the milk or cream you add to your mashed potatoes but also improve the texture due to their medium-starch content. Unlike Russet potatoes, they are less starchy, resulting in a smooth mash without the gluey texture common with other potato types.

How to make the ultimate creamy mashed potatoes

Ingredients

• 1.4kg of Yukon Gold potatoes
• 475ml of whole milk or double cream
• 700ml of water
• 115g of unsalted
• Salt and pepper to taste

Optional garnishes

• Chopped parsley
• Parmesan cheese
• Extra butter

Method

1. All you need to do is add the potatoes to a large saucepan along with your water and milk (or cream).
2. Season the mixture with salt and pepper, then begin to cook over medium heat.
3. Bring the potatoes to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the potatoes are fork-tender.
4. Once ready, drain the potatoes in a colander set over a medium-sized bowl to keep the potato water and milk mixture the potatoes were boiled in.
5. Place the potatoes back into the empty saucepan and place on a low-medium heat. Gently stir for one minute to get rid of any excess moisture.
6. Add the butter and season with salt and pepper again. Mash the potatoes until they are smooth.
7. If you wish to have fluffy mashed potatoes, add some of the reserved milk-water mixture after you have mashed them.
8. Place the mashed potatoes in a serving bowl and garnish with any toppings you wish, such as parsley, parmesan cheese or even a little more butter.

Your mouth-watering mashed potatoes will now be creamy and incredibly flavourful.