Masala Mashed Potato

I love mashed potato. I actually love it so much that when I was a child, I used to eat mashed potato sandwiches. Yep, it's true! Mash potato is one of the easiest things to make but when it goes wrong, it's horrible so I have a few rules: Choose the right potato - high starch, low moisture variety like Maris Piper. Peel and cut into even chunks. Bring to a rolling boil then reduce to a simmer for about 20 minutes until soft and cooked through. Drain and return the potatoes to the hot pan so the excess moisture evaporates. Never let your potatoes go cold before you mash them. Only ever use a potato masher, ricer or food mill to mash your potato. A blender or processor will break down the potato cells too much, releasing starch and making your mash gluey. Add warm milk or cream and butter that is at room temperature and mix into the mash. Don't over-work your potatoes or they will end up gloopy. Once you've got your mash right, why not try my Indian twist? It's lovely, it looks amazing and tastes even better!

Good

% Daily Values based on a 2,000 calorie diet

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