There’s nothing worse than taking your first bite of mashed potato expecting a rich, silky taste… only to be met with a lumpy texture. Luckily, a chef has revealed his simple yet effective method for getting super creamy mashed potato every time.
The first thing you need to think about is choosing the right type of potato. According to Nanna Tate’s resident chef Stuart, you’re looking for a “reliable all-rounder”. He explained: “Look for a variety with just the right balance of dry matter and moisture, like Maris Piper or Yukon Gold.
“This sets you up for a mash that’s light, creamy, and full of flavour.”
The second step is to make sure you cook the potatoes with care, cutting them into evenly sized chunks before covering them with cold water and bringing them to a gentle simmer.
“Keep an eye on them and drain as soon as they’re fork-tender,” Stuart said, adding that this process usually takes about 15 minutes.
Avoid soggy mash by returning the drained potatoes to the pot and popping the lid back on to let them sit for a few minutes.
Explaining the reasoning behind this step, Stuart said: “This little steam-drying step helps remove excess moisture so your mash stays rich, not runny.”
Moving onto mashing techniques, he continued: “A potato ricer gives you that restaurant-style fluffiness, but a hand masher works perfectly well too.
“Just be gentle, over-mashing can break down the structure of the potato and leave you with a gluey mess.”
The cooking expert’s final tip is to ensure you warm up any extra ingredients before adding them to the pot. “Butter, milk, salt and pepper should be gently heated before you mix them in,” he said.
“A quick 40 seconds in the microwave is all it takes, and it helps everything blend smoothly for that perfect consistency.”
If all else fails, or you just fancy skipping on the prep, you can always grab a tub of Nanna Tate Scrumptious Mash for £1.30 in your nearest Tesco.