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4–6
Easy
By Gary Rhodes
Published 1997
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.