Traditional mashed potato has lashings of cream and butter. But you don’t need these additions to get great mash.
Our tips for creamy, healthy mash:
- Use the right spuds. Look for ‘floury’ on the bags – Agria, Ilam Hardy or Red Rascal. Don’t expect to get great mash from ‘all-purpose’ or ‘waxy’ potatoes.
- Don’t over-mash. A quick mash with a masher followed by a whisk with a fork should be enough to get your mash to come together. If you’re really dedicated to mashed potatoes, a potato ricer is a fantastic gadget to own.
- Instead of butter and cream, try a dash of olive oil, a splash of trim milk and a spoonful of lite sour cream. Don’t forget the white pepper and salt, and you’ll have beautifully flavoured, creamy mash.
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