Mashed Potatoes

1. Make no more than 4 lbs at a time (mixer can't handle any more and you'll drive yourself crazy trying to get the taste & texture to match over 2 batches)

2. If possible, use older potatoes (more starchy for better mashed potatoes)

3. Add a steaming basket to a large pot and bring to the boil, add a liberal amount of salt before adding the potatoes

4. Peel the potatoes and cut into similar sized pieces so that they cook consistently and you don't end up with lumpy mash

5. When the potatoes are soft move the pot to the sink and turn off the burner

6. Lift the steaming basket out and let the potatoes drain, empty the pot and return it to the warm burner

7. Return the potatoes to the pot and let the steam burn off to remove excess water, don't let the potatoes burn

8. Transfer to the mixer and add butter and salt to taste, can use grated Parmesan but, since this is naturally salty, limit the amount of table salt you add

9. Use milk to correct the texture if necessary but only as a last resort

10. Top with parsley/chives before serving

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RETROSPECTIVES

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Christmas 2019

To save time, peeled potatoes can be stored in cool water for up to 6 hours before cooking. To store for up to 24 hrs they should be stored in the fridge and will need some kind of acid to prevent discoloration, either lemon juice or vinegar.