There are some British and Irish dishes which cannot be used or served without a delicious, dish of fluffy, creamy, buttery mashed potatoes.
Perfect mashed potato are quick and easy to make. It is the best accompaniment to sausages, roast meats and many other British and Irish dishes especially a classic, Bangers and Mash Recipe.
Once you have your mash there are so many lovely recipes you can use them in, nit just as a side dish. Below are some of my favourites. I think Shepherd's Pie must be at the top of the list.
Choosing the right potatoes is important though you can make mashed potatoes with any variety, you will simply have a different texture. For light fluffy mashed use a floury potato such as a Maris Piper or a King Edward is always a favourite. The heavier waxed varieties like a Charlotte, will not make a fluffy mash but more a creamy texture. Over whipping mash should be avoided with wax varieties, they can often go rubbery and slimy.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 average size servings
- 900g / 2 lbs potatoes, peeled and quartered
- 1 tsp salt
- 6 tbsp milk
- 110g / 4 oz butter, cubed
- Salt and ground black pepper
- Boil the potatoes until soft but not breaking up - about 20 minutes.
- Drain the potatoes in a colander and put to one side.
- Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk.
- Add the potatoes and mash using either a potato masher, a fork or a potato ricer.
- Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to your taste.
As noted above, there's no denying that mash is the great accompaniment to some amazing British and Irish dishes. Mash is also used in some many dishes as well. Here are just a few of the favourites.