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Start with a super starchy, floury potato - these are drier and more easily mashed than waxy varieties. The most suited potatoes, perfect for mashing, are Yukon Gold, Russet and Dutch Cream - with soft bodies that crumble easily and allow for a fluffy mash. Use our potato press for perfect consistency.
Ingredients
1kg brushed potatoes
1/3 cup (80ml) thickened cream
1/4 cup (60ml) milk
50g salted butter, chopped
2 cloves of garlic
Method
Wash, peel and quarter raw potatoes.
Place chopped potatoes and garlic cloves in a cooking pot and cover with cold water.
Bring to the boil over high heat, then reduce to medium heat, cooking
for 15 minutes, testing that the potato pieces are very tender.
Drain the potatoes and garlic using a colander, setting aside for 5 minutes for the steam to evaporate, which stops the mash from becoming watery.
Pour the cream and milk into a saucepan and bring almost to the boil over medium heat. Put aside.
Melt the butter, and put aside.
Crush the potato pieces and garlic cloves through a potato press/ricer, back into the pot they were cooked in. Mix using a fork until the the mash is smooth and garlic evenly pulled through the mixture.
Mix in the butter, then when completely absorbed, add the cream mixture and mash until smooth.
Place over low heat and cook, stirring for 2-3 minutes until mash is heated through consistently.
Serve!
