Perfect Mash
Filed under: Recipes
The perfect mash, as far as I’m concerned, is creamy, fluffy and smooth, yet I acknowledge this is a purely subjective opinion. There are those who prefer something a little more stodgy even lumpy, reminiscent of the type served at school. They would probably regard my mash with disdain as something inauthentic and more akin to pomme puree the slightly posher and more refined French version.
There are many important components when it comes to preparing the perfect mash. Maris Piper or King Edward’s are the perfect potato to use as they are slightly waxy so retain their structure whilst being boiled. Ideally they should be organic, the difference in taste is immeasurable. When it comes to actually mashing I prefer to use a food processor which produces a perfect lump-free consistency. The potatoes however must be whizzed when they are still relatively hot. Others advocate different methods such as using hand held mashers or passing potatoes through a rice siever, personally I find the former a little arduous for my dainty arms and the latter time consuming and fiddly
It must also be noted that this is not ideal diet food, if you are going to scrimp on butter and double cream then you may as well forget attaining the perfect mash. Whilst your potatoes are being pulsed in the processor you should add both ingredients generously. Ensure the cream and butter are the best money can buy, Neals Yard is particularly good for dairy. Just don’t tell your guests as they will fear having a cardiac arrest at the dinner table.
Mash is one of the most versatile side dishes because of its blandness and simplicity. Sausages are the obvious combination, however it goes equally well with fish and poultry, or even gamey meats like pheasant or quail. And if you want mash with a little more oohmp you can always add a pinch of saffron, which elevates it to a completely different level.
8 Comments so far
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so how do you stop them turning into glue in the processor, do you have a special attachment?
Comment by andrew 02.07.06 @ 8:04 pmHi,
I have just found your blog. I like your post. I like the mash done with a food processor too, however, I have been told off by a couple of head chefs(I work(ed) with) when I suggested it is hard work and why not use a mixer? They made me feel like I would be violating the poor potatoes..processing them in a mixer. So, I got to appreciate the good old mash ever since and the old technique. And you know what? I made them at home BY HAND! I might be getting converted or becoming mad as the chefs are. 
andrew - i dont think you need a special attachment…i just think you need to add enough special cream….
Comment by damo 02.07.06 @ 11:21 pmIf I may repeat what has been said in the post already, for Andrew: really important to mash whilst hot. if let to cool, potatoes start developing starch > glue.
Comment by Dreska 02.08.06 @ 12:45 amMasterChef is indeed a little cruel, but very entertaining.
Love your blog. I am off to London this weekend, so will try to pick up some tips from your Food in London
thank you for the recepie, try the mash with avocado and fried oignion, it is out of this world
Comment by cosmetic 07.01.06 @ 5:39 pmLeave a comment
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Great post on “puree de papas.” I personally love the taste of the potato skin, therefore I try to use it every time. Glad to learn that you like mangos too! Hugs,
Comment by melissa_cookingdiva 02.07.06 @ 6:24 pmM