A chef has shared his “unusual” way to make “silky smooth” mash – but people have been left divided over the recipe, with some saying it looks more like “soup”
A New Zealand chef, known as Andy Cooks, has shared his top tips for making the creamiest mash.
“This is how I make silky smooth mash every time,” he began in his tutorial video. His first tip was to score the potatoes around the middle instead of peeling them. He then advised putting the scored potatoes into cold water with salt and heating it up.
Once the potatoes are fork-tender, they should be drained and left to steam for a few minutes. The skins should then easily peel off. Instead of using a hand masher, he suggested using a mouli or ricer for consistency.
Although optional, he also recommended pushing the potatoes through a drum sieve to avoid lumps, reports the Express.
He then advised mixing in hot butter and milk, warning that if it’s cold, it can seize up the potato. After adding more salt, he served up his creamy mash.
However, viewers were not impressed, with one commenting: “Don’t like drinking mash, mate. I’m fine.” Another added: “That’s potato purée not mash.” A third chimed in: “Nearly soup.”
Some folks were impressed by the efforts made to whip up the creamy mash, with one chiming in: “I’m sure this tastes delicious.” Another piled on the praise saying: “That mash looks so good! “.