Mashed Potato Ideas
Choosing the variety of potato to make mashed potatoes with can be a little tricky. Some people like to use waxy potatoes to make creamy mash (though some varieties may not mash well and be lumpy), and some like floury potatoes for fluffy mash.
You also have to keep in mind that most potatoes are waxy and have less starch when they are first dug. Many get more floury the longer they are stored.
One tip I have to give you – add real (room temp by preference) butter and lots of it, NEVER margarine.
Ingredients you can mix into your mash for a great dish:
- Fried bacon pieces and chopped onion
- A small pinch of curry or mustard powder
- Grated cheese, cream cheese
- Herbs, crushed garlic
- Make with different coloured potatoes
- Buttermilk or sour cream instead of regular milk
- Chopped ham
- A little finely chopped hot chilli
- Applesauce and a little cinnamon
- Some cooked parsnip or swede
Best Roast Potato
- 1 kg floury potatoes
- 2 tablespoons olive oil
- Salt or salt flakes
- Preheat your oven to 200°C or 180C fan-forced. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
- Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5-10 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).
- Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
- Pour oil into a large roasting pan. Place roasting pan into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
- Roast potatoes for 40 minutes. Turn and roast for a further 30 minutes or until golden and crisp. Season with salt. Serve immediately.