Similar to Sam's method, a local chef told me to simply stick a paring knife into a piece of potato, gently lift it up and note how easy the piece slides off back into the pot. If it does not slide off- cook longer. If it slides off easy - done. If serving with a beef dish, try adding a bit of horseradish, or Stilton if you prefer cheese. Otherwise you can never fail with butter.
Boil in salted water until a fork inserts easily into the potato. Drain and let the some of the moisture escape. Then add butter, cream and mash with a fork (or potato masher).
As for potato ricers, I never use them unless I'm making ultra smooth potatoes for piping. I like a bit of texture to my mashed potatoes.
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If serving with a beef dish, try adding a bit of horseradish, or Stilton if you prefer cheese. Otherwise you can never fail with butter.
As for potato ricers, I never use them unless I'm making ultra smooth potatoes for piping. I like a bit of texture to my mashed potatoes.