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Woman's Hour BBC Radio 4 |
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Good, everyday mashServes 4The whole point about everyday mash is that it should include ingredients you normally have in your home. So, if you use spreadable butter, use that (but not a butter-type spread) and feel free to substitute the whole milk with semi-skimmed milk (adding a dollop or two of creme fraiche for extra richness, if you have some). 900g King Edward or other good boiling potatoes 40g of butter at room temperature 50-75ml warm whole (i.e. not skimmed or semi-skimmed) milk sea salt and freshly ground black pepper Peel the potatoes and halve or quarter them so you have even-sized pieces. Put them in a saucepan, cover them with cold water and bring them to the boil (about 5 minutes). Skim off any froth, season them with salt, then cook them for 20-25 minutes until you can put the tip of a knife into them without any resistance. Drain the potatoes thoroughly in a colander, then return them to the pan and place it over the heat for a few seconds to dry up any excess moisture. Take the pan off the heat, chop the potatoes up roughly with a knife them mash them with a potato masher or a fork until they are smooth and lump free. (or, for a finer texture, push them through a ricer.) Beat in the butter and enough warm milk to make a soft but not sloppy consistency (unless, like the French, you like mash sloppy). Season with salt and freshly gruond black pepper. Once made, your mash will keep happily for 20 minutes in a covered pan. Back to the recipe page |
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