Ruth's method was actually investigated in a foodie book I read. It also allows the starches to break down a bit, meaning your mash won't be so gluggy. SO, at that point, I mash them with 1+ cup of "chicken" stock (using a Massel ultracube, I make 2 cups then use as much as I need) and I just plug away at mashing them until they are super creamy. Th stock gives it a brilliant flavour, AND it's lower in fat AND it's dairy free!
Hmmm... curry at our place tonight. But mash will have to be on next weeks meal plan!
I mash potatoes with a potato ricer/mouli which gives a perfect, even consistency, then add butter, cream, salt and pepper. Depending on what I am serving it with, I'll add parmesan, roasted garlic or a little dijon.
Another way to get really good mash is to bake the potato whole (this also works well in the microwave), then scoop out the flesh.
I mash potatoes with a potato ricer/mouli which gives a perfect, even consistency, then add butter, cream, salt and pepper. Depending on what I am serving it with, I'll add parmesan, roasted garlic or a little dijon.
Another way to get really good mash is to bake the potato whole (this also works well in the microwave), then scoop out the flesh.
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