Mashed Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

There are two varieties of potato that work particularly well for mashing. This first is a real old favourite, Maris Piper, and the second is Désirée. You will find that they have a good, crumbly texture that ‘creams’ well without becoming too starchy.

The mashed potato sauce is made with single cream and milk, just enough to give the potatoes a spreading consistency.