Mash potato isn’t hard, but how do you get that amazing mash you get in restaurants or in the US? Well, I have my Aunty Milly to thank for teaching me how the Americans do their mash, which is actually whipped.
For a family of four, take 1.5kg of potatoes, peel and boil in a large saucepan of salted water until the potatoes easily split when you stick a fork in them. Drain and put them in a bowl suitable for whisking.
Add 3 tablespoons of milk (or cream) and 50g of butter, plus a little salt and pepper. Then get a sturdy electric whisk with two whisk heads:
‘Mash’ the potatoes first with the whisks to break them up then put the whisk on the slowest speed, being careful that the potato doesn’t fly everywhere! Whip the potato until light and fluffy, it should look like well whipped cream!
And that’s it, very easy but different to using a masher or ricer. Everyone in our house looks forward to sausage and mash when I do it like this!