1. Choose the Right Potatoes
The best potatoes for mashed potatoes are starchy varieties like Russet or Yukon Gold. Russets are high in starch and will give you a fluffy, smooth mash. Yukon Gold potatoes are slightly waxier but have a rich, creamy texture that works well for mashed potatoes.
2. Boil the Potatoes Correctly
To achieve the perfect mash, make sure you cut your potatoes evenly so they cook at the same rate. Start by placing the potatoes in cold water and bring them to a boil. This ensures they cook evenly and don’t become mushy on the outside before cooking through the center.
3. Mash with Care
Once your potatoes are cooked (fork tender), drain them thoroughly and return them to the pot. Use a potato masher or a potato ricer for the smoothest consistency. Avoid using a food processor, as it can make the potatoes gluey.
4. Add Butter and Cream
For the creamiest mash, add butter and cream (or milk). Start with about 2 tablespoons of butter for every cup of potatoes and gradually add cream or milk until you reach the desired texture. Season with salt and pepper to taste.
5. Extra Flavor
You can elevate your mashed potatoes by adding roasted garlic, fresh herbs (like chives or parsley), or grated cheese for a richer flavor.
Classic Sausage and Mash Recipe
Now that you know how to choose your sausages and make the perfect mashed potatoes, here’s a simple, traditional recipe for Sausage and Mash.
