COOKING THE BEST...
Mashed Potatoes

Select a floury textured potato - if you use a waxy textured potato the mash will be ‘gluey’. Boil the potatoes, drain and then dry them out a little on the stove before mashing or ricing. When adding milk or cream to mash, heat the liquid to approximately the same temperature as the potatoes as this will ensure a very smooth even texture.


to keep warm
Cover with buttered paper and place in a warm oven. To serve, beat with a wooden spoon, adding a little more liquid if necessary.


Vary what you add to your mash. Traditional favourites of milk, butter, salt and pepper are delicious. Also try combinations of finely chopped herbs, grated cheese, plain yoghurt, sour cream, olives, capers, sun-dried tomatoes or sautéed onion, capsicum or mushroom.

“I always buy floury textured potatoes to make the fluffiest mash" Michael Van de Elzen Outstanding Chef of the Year 08 Molten Restaurant, Mt Eden