It’s a myth that you can’t make mashed potatoes in a food processor, so long as you like a lovely, soft, pourable pommes mousseline texture, which is what you’ll get with this mashed potato recipe from Adam Gray. Also key is to use dry, gently simmered potatoes and the right variety of potato – King Edward is highly floury (the ideal) but also gives a great potato flavour; Maris Piper, as suggested in this recipe, is also excellent
Method
1.
Peel the potatoes and cut them into even-sized pieces (not too small). Put them in a large saucepan, cover with cold water and add a little salt
Cooking potatoes for mashing
It’s important that you only cook the potatoes until tender – when they are ragged around the edges it means they are water-logged
2.
Bring the potatoes to the boil. Skim off any foam that forms on the surface then reduce the heat to a gentle simmer
3.
Cook until the potatoes are tender but not overcooked. Drain in a colander and leave to steam dry for 1-2 minutes
4.
Dice the butter and put half of it in a food processor with half the milk. Add the hot potatoes
5.
Cover and blend until smooth, adding the rest of the milk and butter through the tube
6.
Once the butter and milk are incorporated, remove from the food processor and add salt and pepper to taste. Serve the mashed potatoes immediately
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