Transform Your Mashed Potatoes with These Simple Household Ingredients

2023-11-10 11:45:58

Elevate Your Mashed Potatoes to Insane Deliciousness with These Simple Add-Ins

The steadfast potato reigns supreme in the hierarchy of vegetables. It's a non-negotiable fact; discussion is off the table. The mashed potato sits at the pinnacle for me, edging out even the beloved golden roastie. I honed my mash-making skills during my university days - and that's no small boast.

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Believe me when I say, incorporating these easily accessible ingredients will transform your ordinary mashed potatoes into a show-stopping entrée. Just remember to start with starchy potatoes, like the esteemed King Edwards or Russet variety.

What's the secret to ideal mash? It's all about the semi-peeled spud. You want a bit of skin left on, just enough to add texture without the dreaded lumpiness. If you spot any eyes sprouting, those spuds can stay in the pantry or better yet, become part of your garden.

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Quarter your potatoes and add them to gently simmering, salted water (never a rolling boil), cooking until they slide right off the knife when lifted. Drain well, then return to the pot without water.

The skins of potatoes are little treasure troves, containing up to 12 times the amount of antioxidants found in the flesh, so keeping some skin is undoubtedly a good thing.

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Introducing: Loads of Butter

Here's where the flavor kicks in. Don't skimp on the salted butter – if you're feeding two, throw in 50 grams (convert to pounds), or opt for a vegan butter alternative and a healthy pinch of flaky salt.

The love affair with dairy (and its alternatives) doesn't stop there. You'll want a generous dollop of cream cheese, 2 cups of grated cheddar, and a tablespoon of full-fat double cream in the mix.

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For those exploring dairy substitutes, a bit of nutritional yeast brings out the desired tang and creaminess in your mash.

The Ultimate Finishing Touches

Now for the pièce de résistance. Finely chop up some chives and spring onions, folding them into your cheesy concoction.

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Then pour everything into a small baking dish. Top with flaky smoked salt (standard salt works too), cracked black pepper, a hint of white pepper, and an abundance of cheese.

Place under the grill until it resembles a molten cheesy landscape. Let it cool just a tad before serving.

If truffle is on hand, a slight drizzle can work wonders. Alternatively, pair it with hot sauce, sausages, or any side of your choice - or, dive right in and enjoy it direct from the dish.

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