Fluffy Mashed Potatoes
Everyone loves a bowl of fluffy mash — a perfect side for so many dishes but I’ll happily tuck into a bowl with a melting butter in the centre —so comforting!
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
900g unpeeled potatoes, preferably
Golden Wonders or Kerr’s Pink
300ml creamy milk
1-2 egg whites or 1 whole egg and 1 egg white
25-50g butter
2 tbsp freshly chopped herbs e.g. parsley, chives, thyme, lemon balm
Method
Scrub the potatoes well. Put them into a saucepan of cold water, add a good pinch of salt and bring to the boil.
When the potatoes are about half cooked, 15 minutes approx (for old potatoes), strain off two-thirds of the water, replace the lid on the saucepan, put on to a gentle heat and allow the potatoes to steam until they are cooked.
Peel immediately by just pulling off the skins, so you have as little waste as possible, mash while hot (see below). (If you have a large quantity, put the potatoes into the bowl of a food mixer and beat with the spade).
While the potatoes are being peeled, bring about 300ml of milk to the boil (or better still, use half milk, half cream). Beat the egg whites into the hot mashed potatoes and add enough boiling creamy milk to mix to a soft light consistency suitable for piping, add the herbs and then beat in the butter, the amount depending on how rich you like your potatoes.
Taste and season with salt and freshly ground pepper.
Note: If the potatoes are not peeled and mashed while hot and if the boiling milk is not added immediately, the potato will be lumpy and gluey.
Add chopped scallions for champ, cooked kale or cabbage for colcannon, peas and parsley for Ulster champ.
