A chef has shared a top tip for the creamiest mashed potatoes - and you're going to want to give it a try.
Mash is something of a staple in British homes and while relatively simple to make, it seems many of us have been making a major mistake.
Tyler Florence is a chef from the Food Network, and he recently revealed why we need to stop boiling potatoes in water in order to take them to the next level, the Express reports.
He told Popsugar, "So what I do with mashed potatoes - because you finish them with cream and butter anyway, right? I'll take that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter.
"Then I'll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it's the most incredible flavour profile."
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Here's Tyler's recipe for perfect mashed potatoes:
Ingredients
Eight medium-sized Yukon Gold potatoes
Four crushed garlic gloves
450ml of milk
450ml of double cream
Sage
Rosemary
Thyme
One bay leaf
One tablespoon of butter
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One tablespoon of mustard
One tablespoon of olive oil
Salt and pepper
Method
Cut the potatoes into quarters and place them in a large saucepan, then add in the cream, milk, thyme, rosemary, sage and the bay leaf. Place on medium heat and gently boil for roughly 15 to 30 minutes until the potatoes are fork-tender.
Keep an eye on the temperature and lower the heat if necessary to prevent the cream or milk from burning. Strain the potatoes but reserve the creamy mixture in the saucepan, then place back in the pot. Make sure to remove the bay leaf as well.
Mash the potatoes up and carefully fold in the cream mixture until the potatoes are smooth and creamy. Add one tablespoon of butter, one tablespoon of olive oil, one tablespoon of mustard and then season with salt and pepper.
The mash potato hack comes after supermarket giant Tesco shared some top tips for keeping potatoes fresh for six months - and how to avoid them sprouting.
The first step lies in choosing the perfect potatoes in the supermarket. Tesco says to look out for 'bulky' ones with 'a thick skin'. Make sure they have no large puncture marks, soft spots, mould, or 'shovel damage' on them.
If you're buying spuds in a plastic bag, let them breathe freely as soon as you get home - and refrain from rinsing them.
"It's important not to wash the potatoes, as this adds moisture that can encourage them to sprout. Instead, get rid of most of the dirt by brushing it off," Tesco said.
And finally, place your potatoes on a sheet of newspaper and store them in a dark place, making sure they're not touching so air can circulate between them. Then, store in a well-ventilated and dry place below 10 degrees Celsius. "Check every few weeks to ensure that there aren’t any sprouted or spoiled spuds in the batch, as they can ruin all your hard work," the supermarket added.
Will you be giving the recipe a go? Let us know in the comments.
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