Pretty basic, right? Everyone knows how to mash potatoes, right?
Well, maybe not so right! There are quite a few myths around mash and techniques. I would urge you to look a Adam Ragusea’s video on the topic!
Basically, the “right” way is:
- Boil some potatoes in unsalted water until fork tender. You can go a little bit more tender than that, but not less. If you cut the potatoes into chunks, they will cook a little quicker.
- Skins on if you like them. Completely your call.
- You don’t need for them to be dry before mashing - a little wet is actually better!
- No need for any milk, dairy or otherwise. Retain some of the starchy water and use that instead. In fact, you will probably get away with just leaving some of the water in the bottom of the pot as you drain the rest.
- Any fat that you like works. Dairy butter, vegan butter, vegetable oil - whatever you like the flavour (and ethics) of. I like to use olive oil as I like that flavour.
- Add a little salt as you mash and taste to see if it is enough.