Learn how to make lump-free mashed potatoes like a pro, with tips from chef John Roche.
Mashed potatoes are a staple of Irish cuisine. It’s no secret that the Irish love their potatoes, and while roasties usually take the top spot around Christmas time, mash is still a quintessential part of people’s roast dinners. Making mashed potatoes seems easy, but as anyone who has tried them before will know, it is all too easy to make mistakes – not getting rid of lumps being the main culprit.
We take our roast dinners very seriously, and finding a lump in your mash is enough to annoy anyone. So, how do we make sure this doesn’t happen? According to chef John Roche, who runs Tully Mill restaurant in Enniskillen, one device is the secret to consistently smooth mash – but if you don’t have one, don’t despair, as there are other techniques to ensure your potatoes turn out restaurant quality. “Ricing your potatoes is the perfect way to get smooth mash. But a lot of people don’t have ricers at home, and it is not necessary for them to buy one,” John tells RSVP Live. Thankfully, John has an alternative solution to ensuring lump-free mashed potatoes. With some butter, cream and patience, you can easily whip up the perfect side dish. He says: “Boil the potatoes and let them dry. Make sure they are soft enough and give them a really good mash. Put your butter and cream in towards the end and this will make them light and fluffy.” Alongside meat, vegetables and gravy, mashed potatoes are the perfect food to tie your dinner together. Although they taste delicious on their own, you can always add different ingredients and seasonings to add more flavour, including garlic, chives, parmesan and bacon lardons. But no matter how you choose to eat them, following this method will ensure they always turn out creamy and smooth
Mashed Potatoes Recipe Cooking Chef Tips Lump-Free Potatoes
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