Marco's Creamy Mashed Potato
Everybody thinks they make the best creamed potato, including myself. There’s certainly a lot of debate about it. Should you use cream? Butter? Hot milk? Here’s how I do it.
- Recipe serves4
- Preparation Time10 min
- Cooking Time60 min
Ingredients
- 1kg potatoes
- 60ml hot milk
- 75g butter, softened (could do half oil/half butter)
- 1 egg yolk
- Salt and pepper to taste
Method
- Instead of using boiled potatoes, I prefer to use cooked potato flesh scooped from baked potatoes. Because they haven’t been cooked with water, the finished result won’t end up being wet. It takes a little more effort but the results are worth it. Alternatively, you could boil the potatoes, then dry them in a colander on a tray in the oven.
- I mash my potatoes using a potato ricer to get smoother results.
- Then gradually introduce hot milk, followed by an egg yolk and softened butter or olive oil.
- Season to taste with salt and pepper.
- Did you know you can freeze mashed potato? It's perfect for when you're in a rush, or if you make little flat patties (like fishcakes) you can use them to top shepherd's pie or fish pie. Simply defrost in the fridge and heat thoroughly in the microwave or the oven until it's piping hot throughout. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
