Learn how to easily make restaurant-quality mashed potato. Kindly note, if you don’t have a ricer, you can achieve super smooth mashed potato by ensuring the potatoes are really well cook, using a potato masher that’s a really good one (metal is best), and then adding some milk and butter and whisking, yes whisking, it in with… a whisk! It takes some elbow grease, so a ricer is best, but hard whisking with a metal whisk does work well.
By making this dish, you will acquire and practice the following skills:
- Select the right floury potatoes (Maris Piper, King Edward) for mash.
- Cook potatoes until thoroughly tender and steam off excess moisture.
- Use a potato ricer for effortless smoothness, or learn correct mashing technique for lump-free results.
- Season and enrich mash with butter, nutritional yeast, and plant milk.
- Reheat mash in a pan with extra butter to create an even creamier finish.
Watch the video, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.
#dreamymashedpotato
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