I'm a chef - this is the best method to make the smoothest mashed potatoes
Mashed potatoes are a staple of many meals, and chef Poppy O'Toole shared her best 'go-to' mash recipe
Mashed potatoes remain a staple of comforting dishes, whilst also serving as the ideal autumn side. Whilst numerous techniques exist for achieving the silkiest mash, self-proclaimed Potato Queen and chef Poppy O'Toole shared the ultimate method for preparing your mash - and no fancy equipment is required, reports the Express.
In a recent YouTube video, Poppy tested three distinct approaches to mash: an expert Michelin-star recipe, an intermediate level featuring her own creation, and a beginner's shortcut using instant mashed potatoes. After preparing a mash using a technique popularised by legendary chef Joel Robuchon, which requires a particular variety of potato (La Ratte), she awarded the Michelin dish 8.9 out of 10.
Nevertheless, her signature mash recipe emerged victorious. This recipe serves as her "go-to" and requires no costly ingredients.
Poppy opted for the humble Maris Piper for her mashed potatoes, celebrated for their elevated starch content. To achieve that velvety texture, Poppy incorporates a modest amount of butter before introducing a secret ingredient.
Whilst some cooks rely on milk to adjust the consistency, Poppy employs hot double cream instead. To minimise any graininess in the mash, Poppy suggested passing the potatoes through a sieve along with some butter.
She characterised the 'intermediate' level mash as: "There you have it, this is our intermediate mash. Delicious, pale, fluffy, buttery, creamy... I am a double cream kind of person. This is my go-to."
She continued: "I'm also excited about this delicious mashed potato cause I do, I do love mashed potato. And intermediate for me is just my go-to, delicious recipe... It's super fluffy.
"It's got this beautiful texture of, like, savoury marshmallow fluff, perfect for mashed potato. Definitely what you want to dunk your gravy into.
"It's still got that lovely potato-y flavour, very subtle, creamy, buttery. Completely smooth and fluffy but holds its shape."
Poppy awarded the mashed potato an impressive nine out of ten. She said: "I think it should be the go-to for everybody."
Here's how you can recreate Poppy's go-to mash at home.
Poppy O'Toole's Mashed potatoes
Ingredients
- Maris Piper potatoes
- Salt
- Double cream
- Butter, cubed
- Chives, chopped
Method
Peel the potatoes and slice into 1cm rounds. Pop the potatoes into a saucepan with cold water, generously seasoning with salt.
Cook on the hob for between ten to 15 minutes, ensuring the water is boiling until tender. You can test by poking a knife through the potato and see if the potatoes fall off the knife when poked.
Once cooked, drain away the water and tip the potatoes into a colander. Cover the colander with a clean tea towel and allow the potatoes to dry for five to ten minutes.
Warm the double cream in a saucepan, and cube the butter. When the potatoes are dry, tip them into a sieve over a pan.
Add in the cubes of butter and push through the sieve with a spatula. Follow by pouring the warm cream into the pan.
Stir a couple of times to bring the mixture together.
Top with a sprinkling of chives and salt. Enjoy it with your preferred dinner, or savour it on its own.