Of all the wonderful starchy things that we enjoy, mashed potato has to be near the top of the list. With its creamy consistency and warm, rich taste, mash can provide the perfect complement to a good piece of meat or a few sausages. There are, of course, pointers that can enable you to make better mashed potatoes than the stuff that you are currently preparing. It will also be healthier, too.
One of the biggest problems with making mashed potatoes is the consistency. It is sometimes difficult to generate the right balance between thickness and creaminess in your mash. In this area, like in many others, the key is choosing the right ingredients. In order to obtain the right consistency, it’s necessary to choose the suitable kind of potatoes. Although larger baking-style potatoes are good for other jobs – jacket potatoes, roast potatoes – and smaller are better for boiled, you generally want to find something medium-sized. Maris Piper potatoes, for instance, will usually do quite well. Remember, if you have the right ingredients, you’re halfway towards making better mashed potatoes.
Of course, one of the most important factors in any dish nowadays is its health level. With mashed potatoes, the traditional ingredients can include butter, milk, cream and salt. Of course, you don’t need to get rid of all of this. For healthier and better mashed potatoes, add thinly chopped onions for extra flavour, meaning you can remove the salt. You can also substitute the milk that is usually used for stock – this gives you the moisture necessary for better mashed potatoes. Or, if you want to get rid of the butter, try using a touch of olive oil instead. If you interchange just a few of the other ingredients, you can keep the ones that you really want. Play around and you will soon find a combination that works for you.