A bowl of hot, perfect mashed, buttery potatoes is one of those dishes that will never go out of favour, or be lost to fashion or fads. They are the backbone of both British and Irish Food.
Perfect mashed potatoes are quick and easy to make when all you need is a pan, water, potatoes, a masher, lots of butter and about 25 minutes of your time (it is worth it).
Once you have your mash there are so many lovely recipes you can use them in, not just as a side dish. Below are some of my favourites with Shepherd's Pie very much at the top of the list.
Mashed potatoes are the best accompaniment to sausages, to roast meats and many other British and Irish dishes especially a classic, Bangers and Mash Recipe. There are many recipes also for leftover mash including the famous Bubble and Squeak.
Have a look at some of the other dishes using mashed potatoes below and remember, a bowl of freshly mashed potatoes does not even need another dish, they are simply lovely on their own as well.
- 900g (2 lbs) potatoes, peeled and quartered
- 1 teaspoon salt
- 6 tablespoons milk
- 110g (4 oz) butter, cubed
- Salt and freshly ground black pepper
- Put the quartered potatoes into a pan of cold water, add a pinch of salt and bring to the boil. Once boiling lower the heat, cover with a lid and simmer for approx 15 minutes or until the potatoes are cooked through and soft when pierced with a sharp knife.
- Drain the potatoes in a colander and put to one side.
- Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk.
- Add the potatoes and mash using either a potato masher, a fork or a potato ricer.
- Whip the mashed potato lightly with a wooden spoon (be careful not to overwhip or the potatoes will become glue-like). Season with salt and pepper to your taste.
- Serve immediately.
Which Potatoes Should I Use for Perfect Mashed Potatoes
Choosing the right potatoes is important though you can make mashed potatoes with any variety, you will simply have a different texture.
For light fluffy mashed, use floury potatoes such as a Maris Piper or King Edward is always a favourite.
The heavier waxed varieties like a Charlotte, will not make a fluffy mash but more a creamy texture.
Over whipping mash should be avoided with wax varieties, they can often go rubbery and slimy
There's no denying that mash is the great accompaniment to some amazing British and Irish dishes. Mash is also used in some many dishes as well. Here are just a few of the favorites.