Mashed Potato - Creamy

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Tip

Mashed potato is simple, yet the perfect mash can be hard to achieve and it can be easy to end up with gluey mash. Here are a few tips to help you serve up a great creamy mash.

Which Potato
The best potato for mash is a floury potato such as Coliban or King Edward. Also good are Desiree, Dutch Ceam, Golden Delight, Sebago or Spud Lite. Avoid Bintje & Kipfler potatoes for mash.

Cooking Time
Keep the potato chunks small & roughly even (approx 2.5cm - 3cm chunks) to ensure even cooking. If chunks are too big the outside will be too soft and the inside too firm.
Potatoes differ in how long they need to cook. The potatoes are ready when easily pieced with a fork and start to split, but not falling apart on their own.

Ingrdient Temperatures
Room temperature water is simple and takes a short time to heat up. If using cold water increase cooking time by a few minutes to allow the water to come up to temperature. If using boiling water reduce cooking time by a few minutes.
Potatoes mash better when hot, so try to mash straight away, if not keep warm in a ThermoServer or other means.
Room temperature or luke warm milk and softtened room temperature butter keeps the potatoes warmer for mashing and for serving.
When in a hurry or if I have forgotten to take out the milk and butter I use cold mik and butter and it works OK.

Whisking
Potatoes differ in how long they need to be whisked. Be careful you don't over whisk or you will end up with gluey mash. If your potatoes have been a little overcooked and falling apart, reduce whisking time by 2 seconds. If you need to whisk for longer do it in 4 - 5 second bursts. If the mash isn't getting creamy, add some more milk and/or butter.

Storing/Freezing
Mashed potato is best eaten straight away, but let's face it life is busy and sometimes it is easier to prepare in advance or store some for another meal.
Store in an airtight container in fridge or freezer. Thaw slowly overnight in fridge or defrost in microwave. Reheat in the microwave or over a low heat stirring once or twice. Do not beat or whisk.

Texture
This recipe is a creamy mash. If you want a rustic, chunkier mash add a less milk and whisk for a shorter time on a lower speed.

Variations / Options
The best mash depends what you are serving it with. Consider what you are serving and whether you want to add flavour in the mash or keep it plain. Consider if the flavours you are adding compliment the dish you are cooking.

Add 30 - 50 grams of sour cream and reduce milk by same amount (adds a very slight tang and still goes with just about anything)
Use 30 - 50 grams cream and reduce milk by same amount (best with non-creamy foods such as steak and veges)
Add 1/2 cup of finely grated parmesan (goes well with rich Italian style dishes like Osso Bucco)
Add 1/2 cup finely grated cheddar cheese (great for kids and to top Shepherd's Pie)
Add 1 tablespoon of vegetable stock paste (goes well with stews and casseroles)
Add 2 cloves peeled garlic when cooking potatoes and include in the mash (great with steak or Italian dishes)
Add a pinch of nutmeg (for topping lasagne or moussaka)