The key to perfect mashed potato is lots and lots of butter. This is why mash tastes so much better in restaurants. Just try not to think about it too much, it is worth it. Apparently a lot of chefs claim it is a bad idea to mash potatoes using a hand held blender,that it results in a mealy texture. I have never found this to be the case, whenever I use them the potatoes have a lovely smooth consistency.These are a nice accompaniment to Chicken with Forty Cloves of Garlic, along with some mixed leaves with Secret Salad Dressing. Serves 4-5 as a side dish.
- 1kg waxy type potatoes, e.g. yukon gold.
- 170g butter
- Approx 100ml milk
- 2 tablespoons of cream
- 30ml olive oil
- 2 tablespoons dijon mustard
- 1 large handful of grated parmesan
- Boil the potatoes in approximately 80% water, 20% milk until soft, but not mushy and disintegrated (be careful, check with a fork frequently to see the consistency).
- Add the butter, olive oil, cream and remaining milk.
- Mash using a hand held blender if you have it, or a fork or masher.
- Add the parmesan and mustard.
- Season and serve warm.