The quest is on in the kitchen for the perfect mash. With the recent delivery of a full range of heritage potatoes from Carolls, our new potato supplier, we wanted to put the potatoes to the test and see which came out on top.
Here’s how the potatoes were put to the test. It also gives you the tips to try creating the perfect mash, using the methods we would use here in the kitchen.
Each different type of potato was put to the same test. Firstly steamed in a vacuum bag to seal in the flavour – at home you could also use a steamer to create a similar result. Then we mashed the potatoes using a ricer (potato masher to you and me – Ed.) and mixed in milk, butter and a little salt.
Then we put the mixture through a very fine sieve to make it extra smooth and “shiny”. Marking the mash! We rated the potatoes on three main characteristics: the flavour - they are all different; the texture - we want it to be smooth and creamy, not grainy; and the appearance, we were looking for that all important sheen. Our leading contenders are: Red Duke of York, and the Mayan Gold, mainly due to their distinctive flavours. Closely followed by the Pentland Dell and the Red King Edward.
Of course that’s just our opinion… if you have a favourite potato you choose you’re your favourite mash, tell us what you use and why.