method
The best potatoes to use for Fluffy Mashed Potatoes are the less waxy ones such as maris piper, king edwards etc. These have a high starch content and make perfect fluffy mash. General all purpose varieties make a good mash if you like a heavy rich consistency.
Use a pan larger than required so you are not at risk of the water boiling over. Completely cover the rinsed potatoes and add a good tablespoon of salt. Once boiling, reduce the heat so that they just simmer gently and set a timer for 20 minutes.
Check the potatoes after 20 mins. I'm no stranger to some potatoes taking longer than 20 mins! You should be able to pierce them easily with a fork when they are ready to mash.
Note: Don't over mash the potatoes, just break them down with a potato masher and finish them off with a fork to get that perfect lump-free Fluffy Mashed Potatoes.
- rinse the potatoes in a large pan to remove some of the starch
- cover with cold water
- add 1 good heaped Tbsp salt
- cover and bring to the boil
- simmer for 20 mins, or until soft enough to stick a fork in them without any resistance
- drain through a colander
- put the milk & butter into the potato pan
- put the pan back on the heat and warm through
- turn off the heat & add the potatoes back into the pan
- cover and allow them to steam for a couple of mins while the butter melts
- mash with a potato masher until they are all broken down finish by whisking the mash with a fork until it is completely lump free*
*Finishing the mash with a fork stops it from going 'gloopy' and starchy (as it can do with a potato masher) giving you the perfect fluffy mash.
Any dish with a gravy just calls out for the perfect
Fluffy Mashed Potatoes. I've paired them here
with my Mexican chicken, with its rich spicy tomato based sauce
infused with the flavours of choritzo sausage. Mmmmmm! Yummy!
