Perfectly Mashed Potatoes - 3 Recipes You’ll Love

Number of servings: 4

Cooking time: 2 hours

Preparation time: 1 hour

Ingredients

Base Mash 

Russet or Yukon Gold potatoes: 500g

Olive oil: 1 Tbs

Salt: pinch

Way 1: Miso & Spring Onion Mash

Miso paste: 2 tbsp

Spring onion: 3 bunches, sliced

Butter: 25g

Milk: 100ml

Salt and pepper: to taste

Way 2: Roasted Bell Pepper & Feta Mash

Red peppers: 2

Feta: 40g, crumbled

Butter: 25g

Milk: 100ml

Salt and pepper: to taste

Way 3: Saffron & Coconut Mash

Coconut milk: 150ml

Saffron strands: a pinch

Butter: 25g

Salt and pepper: to taste

Fennel seeds: 1 tsp

Method

Preparing the Base Mash

1. Preheat your oven to 180°C fan / 200°C standard.

2. Poke holes in the potatoes with a paring knife to allow steam to escape during baking.

3. Rub each potato with salt and olive oil to help the skin crisp up.

4. Place the potatoes directly on the oven rack and bake for 1.5 hours, or until a knife easily pierces through.

5. Once baked, cut the potatoes in half and use a spoon to scoop out the flesh.

6. Pass the potato flesh through the Season stainless steel ricer for a smooth, lump-free mash.

Way 1: Miso & Spring Onion Mash

1. In a saucepan over low heat, melt the butter and add the milk.

2. Stir in the miso paste until it dissolves completely.

3. Add the mashed potato to the pan and mix well.

4. Cook on low heat, stirring continuously, until the mixture is smooth and fully combined.

5. Stir in the sliced spring onions for a fresh, aromatic finish.

Way 2: Roasted Bell Pepper & Feta Mash

1. Preheat the oven to 200°C and place the red peppers on a baking tray.

2. Roast for 30 minutes, or until the skin is charred and blistered.

3. Remove the peppers from the oven and cover with a kitchen towel. Let them cool for 10 minutes.

4. Once cooled, peel off the skin, remove the seeds, and finely chop the peppers.

5. In a saucepan, melt the butter and add the milk.

6. Stir in the crumbled feta and the chopped roasted peppers.

7. Cook over medium heat until the feta is fully melted and incorporated.

8. Add the mashed potato to the pan and mix until smooth.

Way 3: Saffron & Coconut Mash

1. In a small saucepan, warm the coconut milk over low heat.

2. Add a pinch of saffron strands to the milk and let it infuse for 15 minutes.

3. Stir in the butter until melted.

4. Add the riced potato and mix well, cooking on low heat until smooth and creamy.

5. In a dry frying pan, toast the fennel seeds until fragrant.

6. Sprinkle the toasted fennel seeds over the mash before serving for an added layer of flavour.

Choosing the Right Potatoes

The choice of potato variety is crucial in determining the texture and flavour of mashed potatoes. In the UK, Russets and Yukon Gold potatoes are excellent choices for creating the perfect mash. Russets, known for their high starch content, result in a light and fluffy mash. Their dry, floury texture makes them ideal for absorbing butter and cream, leading to a smooth and airy consistency. Yukon Golds, on the other hand, have a waxier texture and a natural buttery flavour, which makes them perfect for creating a creamy, rich mash with a slightly denser texture.

Using the Right Tool

A potato ricer is an essential tool for achieving a smooth and lump-free mash. The Season Stainless Steel Ricer is designed to press potatoes through fine holes, effectively removing lumps and creating a light, airy texture. Its sturdy construction ensures durability, while the ergonomic handles provide a comfortable grip during use. The ricer's design allows it to sit securely on bowls or pots, facilitating easy mashing without the need for additional support. Additionally, the fine mesh of the ricer ensures that only the soft, fluffy interior of the potato is pressed through, leaving behind any unwanted skins. This versatile tool is also perfect for making gnocchi, as it produces the ideal smooth potato base for this delicate pasta dish.

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