Mashed potatoes are looked upon as a simple, straightforward dish, with any old potato being used for the recipe. I think very differently. During the seasons, various potatoes are available, but I have always found that Maris Piper are easily obtained and purée very well. The rest, of course, is taking care in the cooking and finishing of the dish.
Boil the potatoes in salted water until cooked, about 20–25 minutes depending on size. Drain off all the water and replace the lid. Shake the pan vigorously which will start to break the potatoes. Add the butter and cream or milk
Many different flavours can now be added for any particular dish. About
© 1994 Gary Rhodes. All rights reserved.