Mashed potatoes are a classic comfort food, but one expert has shared a simple trick for making them extra smooth and creamy by swapping ingredients – it’s so yummy.
The most straightforward method for creating this tender and satisfying dish involves boiling spuds and crushing them thoroughly until completely smooth.
However, any household chef who appreciates taste will recognise that a rich addition is crucial for optimal outcomes. Whilst numerous individuals rely on butter, cream and milk for velvety mashed potato, a culinary expert, who also established The Gift of Oil, has suggested an alternative component.
In an exclusive chat with Express.co.uk, Phil Bianchi observed that “we certainly love our mashed potatoes here in the UK”, explaining that there are four steps he never omits when preparing them at home. In other news, a writer claimed ‘I tried butter from Tesco, Aldi, Lidl and big brands – and the winner is not Lurpak’.
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Above all else, Phil encouraged mash enthusiasts to “go easy on the dairy” in preference of flavoured oil instead. He explained: “People often add way too much milk, butter and cream, thinking it will make them smoother and fluffier – it’s not the case. Whatever dairy you add, make sure it’s equal parts and don’t overdo it.
“Instead, add some flavour. Once you’ve reduced the amount of dairy, add a drizzle of extra virgin olive oil and a small squeeze of fresh lemon or use an infused olive oil, such as rosemary and garlic olive oil. The extra liquid is the key to extra smooth mashed potatoes and it’s a fresher taste too, perfect for any summer mash based recipes.”
Phil’s mashed potato recipe
Ingredients
- Two large potatoes, peeled and chopped into chunks (Maris Piper, King Edward, Roosters are all good for mash)
- One tablespoon of butter with equal parts milk OR cream (never both)
- A good drizzle of olive oil
- A squeeze of fresh lemon
Method
When it comes to crafting the ultimate mashed potato, technique proves equally crucial as taste. Initially, peel the potatoes and slice them with care.
Phil observed that dimensions are vital in this instance, emphasising: “Try to cut the chunks of potato fairly evenly so that everything cooks at the same time. Definitely don’t use any really small potatoes as they’ll turn to mush, not mash – big difference!”.
Place the prepared spuds into a large saucepan of bubbling water with generous salt. “As with pasta, you want the water nice and salty for the potatoes. This is the best way to add a salty flavour”, explained Phil.
Once the water reaches boiling point, lower the temperature and allow the potatoes to bubble gently for approximately 15-20 minutes, or until the potatoes become tender.
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After cooking, strain the potatoes thoroughly and place them back into the saucepan. Let them rest for a moment to allow any surplus moisture to disappear.
Incorporate the butter and milk or cream into the pan and crush the potatoes using a potato masher or a fork. Slowly incorporate the olive oil into the mashed potatoes, crushing until you achieve your preferred texture.
You can incorporate more or less oil according to your taste. Phil advised: “Change up the ingredients: You don’t have to just keep it simple with your mashed potato, why not add other ingredients too such as parmesan, chilli flakes, mustard or parsley. This will really up your game and impress the guests!”.
