RECIPE: Puree, Level 4- Classic Mash Potato

An all time classic, a winter warmer, a family favourite, the one, the only... Mash Potato 🥔☁️

The classic mash potato is a Puree diet, Level 4 food.

Mash potato is one of my absolute favourite side dishes. It is warm, hearty and soothes the soul even when you have the most basic accompaniments. It compliments complex mains and it elevates simple ones. I love mash potato as the carbohydrate component to my meal. I don't tend to feel full unless I've had some kind of carb, and when rice or bread simply won't do, mash potato is my saving grace.

You may have read our recent article about all things potatoes. Knowing that there are all kinds of potatoes out there and that all I really knew about them was that they were different colours, and some looked clean while others looked freshly dug from the ground. What I did know though was that some potatoes tasted different and felt different in texture but I wasn't sure why. I always remember noticing the difference between my mum's, my aunty's and my nonna's mash potato and potato salads. It took me years to realise that they were using different potatoes

Based on the information in the Potato Potahto article, I chose to use washed potatoes for the mash because of their higher starch content. I also incorporated a number of principle in to my cooking method to try and obtain the smoothest and creamiest consistency possible. In my opinion, it worked!

The only thing I skipped out on was using a potato masher rather than a ricer, and that was simply because I was short on time and (truthfully) didn't want to clean the ricer... I know, lazy. But I made sure to mash only as much as was needed so I didn't over work the potatoes and it came out perfectly soft and fluffy.

One thing that I made sure to do that wasn't included in the last article was to place the potatoes in a pot of water before bringing it to the boil (not adding the potatoes to a pot of already boiling water). That way, the potatoes cooked evenly, rather than the outides cooking first... and then overcook while waiting for the insides to soften.

At the end of the day, I think it's a combination of all the right little things that make a good mash potato. It also means that if one of the steps of the 'key principles' doesn't go to plan, it's not the end of the world because there are multiple other factors balancing out.

And as always, add extra milk and butter at the end as you see fit. Every potato will be different, even if it's the same variety. Every season will produce a different potato. Every time you cook, it will come out a little different. So, it's best to be flexible and always allow for some wiggle room at the end to finesse your finished product.

Classic Mash Potato

Serves 4

INGREDIENTS

4 medium (approx 1.25kg) washed potatoes 

1 ¼ cups of milk

75g of butter

Salt to taste

METHOD

Peel and dice the potato into evenly sized pieces. 

Place into a pot of water, then bring to the boil.

Once soft enough to easily pierce with a fork, drain the potatoes and place back in the pot.

Heat the milk and melt the butter either gently on the stove or in the microwave.

Add to the potatoes and mash gently. Occasionally stir to combine all the ingredients.

Add additional milk or butter as required for a smooth texture.

Salt to taste. 

Serve as a side, a bed on the plate or a blanket to your favourite pie filling ✨