Take note!
There's something so comforting about a big side helping of mashed potatoes when it's cold outside.
And when they're done right, the humble side dish is probably one of the most delicious things in existence.
Which is why we're happy to bring you a few chef-approved tips that'll hopefully take your mash game to a new level this winter.
The Daily Star reports that cooks have been taking to the sub-Reddit r/AskCulinary, and sharing their top mash tricks...
Which is definitely something we can get behind, here they are:
More fat – butter, cream, cheese or mayo
One chef commented: “Fat, fat is the answer,
“Butter and cream – some chefs can even add up to 50% with the right potato!”
Another said: “For real. More butter.
“You can use other fats, but butter is standard.
“Ludo Lefebvre is always going on about the perfect mashed potato being ‘one kilo potato, one kilo butter.’”
“Also, cream cheese – not only is there a lot of fat, there's also a good dose of tangy lactic acid (as well as emulsifiers and thickeners) that helps to add flavour.”
“Mayo works well also, for the same reasons,” replied a Reddit user.
Salty potatoes
One culinary star emphasised the need for seasoning.
They said: “And salt. Gravy potatoes are blander and less salted to make a cleaner canvass for the gravy to play on.
“Saltier potatoes stand on their own.”
Use a ricer not a mixer
One chef said: “A big mistake I used to make was using a hand mixer – nope.
“Use a potato masher or a ricer.”
“Don’t over mix, it can get glue like,” added another.
While a third agreed: “Use a ricer for a silky smooth texture!”
“Once I started putting mine through the ricer back into a saucepan on low heat with warm butter and cream it changed the whole game,” commented a fourth.
Add a sweet vegetable
One chef added an unusual item to their mash to make it sweeter.
They said: “I also like to make a carrot/potato mash.
“Just put cooked carrots in the ricer with the potatoes.
“The carrots add a nice sweetness, and you only need to add some butter.”
