Top British chef Tom Kerridge has revealed his take on the best way to eat potatoes for a comforting meal. In a new Instagram post, Tom answered an array of questions while sharing some hot tips home cooks can try at home.
One fan, Louise, asked what Tom’s “go-to ‘poorly’ food” is when he’s ill, explaining she enjoys tucking into lightly seasoned mashed potato to satiate her hunger and make herself feel better. Tom said he thought mashed potatoes are a “nice idea” for when you want something “homely and comforting” when you’re ill.
Tom then shared his take on the ultimate jacket-mashed potato recipe he swears by.
He explained: “The good way of doing that is doing it from a baked potato. So bake the jackets and then scoop the potato out, but keep the jacket, kinds of skins.
“And then that potato, if you crush that with a fork and add just a little bit of butter if you wanted to, a little bit of yoghurt, a little bit of sour cream, something like that, Creme Fraiche and mix it up, but it’s still quite potato chunky, season it up and put it back into the potato skin.
“If you wanted to put a bit of cheese on the top as well, then re-bake it in the oven and make it lovely and crispy and delicious.”
However, in lieu of a good potato, Tom recommended the humble cheese on toast to help whenever you’re feeling rough. A number of Tom’s fans were impressed with his tips, with Gail saying: “My favourite chef. Everything he says makes sense to me. Thanks Tom.”
Ryan agreed, “Love this. Some great tips here,” while Mike wrote, “This is great, really informative and in a simple format that works well.”
So if you’re looking for a comforting meal that warms your insides when you’re ill, this is Tom’s take on a classic jacket potato.
Jacket potatoes
Ingredients
- 1 baking potato
- Either butter, yoghurt, sour cream or Creme Fraiche
- Cheese, grated (optional)
Method
Bake the potato as instructed on the packet. Once cooked, remove the flesh of the potato from the skin. Make sure you don’t throw away the skin.
Mash lightly with a fork, adding the butter – or other liquid sauce you’ve chosen – making sure it’s mixed well but still a little chunky. Place the mashed potatoes back into the skin.
Season with salt and pepper, or any spices of your choice. Top with some cheese, and place back in the oven or under the grill until it’s nice and crispy.