Priority Chef Potato Ricer and Masher, Makes Light and Fluffy Mashed Potato Perfection, 100% Stainless Steel

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Since this dish puts potatoes in the spotlight, using the right kind of potatoes is so crucial. Ideally, I would have liked to use Yukon Gold potatoes or russet potatoes. Since we don't have those here in India, I've used old potatoes rather than new ones. New potatoes have more water content than old potatoes, so they're foamy and crumbly - not the best choice for mashed potatoes. Lumpy, bland mashed potatoes can ruin a good mood like no other. So use the right potatoes!!

Just as Prime Rib is the king of all roasts, and Carnitasrule all tacos, Paris Mash is the mother of all mashed potatoes! Place the potatoes in a large pot of water and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.

When it comes to the perfect mashed potato recipe, it’s all down to flavour. For many, texture is also key - some like robust, roughly mashed potatoes, some like fluffy or whipped, while others like theirs to resemble baby food or purée.

Add butter and salt - Butter adds flavor. British butter is much saltier than American butter, so we want to add extra salt now.

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I've seen a lot of people making mashed potatoes in a stand mixer or using a potato mixer. While this may seem convenient, using a stand mixer can overwork the potatoes and make them lose the desired consistency. Sieving potatoes might seem like a tiresome step at first. But trust me, the satin smooth texture and creaminess of the mashed potatoes when you sieve the boiled potatoes is to die for. Thank me later. Most restaurants use the sieve method to get that creamy irresistible mash! Use a sieve which has slightly larger pores. A sieve that's too fine will take way more arm strength and time. Infusing Butter and Garlic Yukon golds are perfect for mashing because they’re starchy, beautifully yellow, and have a rich buttery potato taste. They’re also a more dense potato with a thin skin, and when you use them, you get a more luxurious mash. The “universal” models guarantee 85% efficiency, but their great advantage lies in their value for money. However, I’ve discovered through online comments that, unbeknownst to us professionals, there are people up and down the country who like their mash lumpy. This under-represented section of the population actively chooses to resist fully mashing their spuds, preferring to give them more of a casual crush instead.

Boil the potatoes until they are cooked through and through and then drain off the water; follow the steps of the basic cooking method ‘boil’ Making pommes purée is a labor of love and the pay off is well worth the work. The potatoes, specifically Yukon Golds (save the Russets for another time) are first boiled until tender then dried to rid them of excess moisture, then pressed through a potato ricer or food mill before being folded together with an extraordinary amount of butter and cream. For that steakhouse style mash, take normal mashed potatoes up a notch by infusing oodles of butter and roasted garlic. We do this by adding minced or grated garlic to butter and heating them together gently (without burning the butter or garlic). Then, milk is added to the pan and simmered for a few minutes. This infuses the garlic flavour in both butter and milk which results in a beautiful flavour that’s consistent through the mashed potatoes.This is totally a guilty pleasure kinda recipe! So, DO NOT skimp on the butter!! Put your potatoes in cold, heavily salted water and bring it up to the boil (rather than adding them to already-boiling water). This will stop the potatoes overcooking on the outside and cook them more evenly. If you salt them during boiling, you do not need to season them at the end. Boil in SALTED water – this will season the potatoes all the way through – until potato is very, very soft. It should virtually crumble when you jab it with a fork;

I make it a lot, I eat it a lot and itmakes an appearance at everything from midweek meals to holiday gatherings! Potato ricer, grinder or masher– I use a potato ricer which is an easy way to make smooth mashed potato. If you don’t have one, just use a handheld masher. Tip: Potato mashers with round holes work the best because they mimic the effect of a potato ricer; Once your potatoes are mashed, you want to just stir in the liquids (butter and milk or cream) without over mixing, which can lead to gummy potatoes. Mash them well in a pan using a masher or potato ricer (do not use a hand blender: the starch molecules will break and the puree will become gluey) For my money, you want a starchy potato. These require a lot less encouragement to break down, meaning less starch is released. The result? A fluffier mash. The varieties you should be looking for are Maris Pipers, King Edwards or Vivaldi.