Phil Vickery's tips to master your mash
Mash potato is the ultimate winter comfort food, but there’s a knack to nailing this staple side dish. Phil’s here to make sure your spuds aren’t a dud, and show how to perfectly master your mash every time. Sharing tips like the best potato variety, how to eliminate lumps, and serving three delicious dishes - it’s a mash made in heaven!
Phil Vickery's mash masterclass
Each recipe serves 4
Ingredients
For Classic Mash:500g raw peeled mashing potatoes, (use King Edward or Marfona if possible)75g salted butter, melted150ml milk, warmedSalt and freshly ground black pepper, to tastePinch of ground nutmeg
For Cheesy Mash:500g raw peeled potatoes, (use King Edward or Desiree if possible) 150g Parmesan, grated4-5 tbsp extra virgin olive oil4 tbsp roughly chopped flat leaf parsleySalt and freshly ground black pepper, to taste
For Cabbage Mash:500g raw peeled potatoes (use Maris Piper if possible) 2-3 tbsp extra virgin olive oil1 large onion, peeled and finely sliced½ small Savoy cabbage, finely slicedSalt and freshly ground black pepper
Method
For Classic Mash:
1. Cut the potatoes into medium sized chunks, then wash well in cold water.
2. Place in a saucepan and cover with cold water. Bring to a boil then simmer until the potatoes are fully cooked through but not falling apart. Tip into a colander and drain really well.
3. Place the potatoes back into the pan and place over a low heat and steam slightly to remove all moisture, shaking the pan occasionally.
4. Remove the pan from the heat and gently mash the steaming potatoes using a potato masher or mouli until fully broken down.
5. Then add the melted butter, warmed milk, salt, pepper and nutmeg using a hand whisk or wooden spoon, gently beating until light and fluffy.
6. Depending on your desired consistency, add a little more milk at this stage - as the mash begins to cool, the starch in the potatoes may thicken slightly.
7. Serve with sausages and onion gravy.
For Cheesy Mash:
1. Cut the potatoes into medium sized chunks, then wash well in cold water.
2. Place in a saucepan and cover with cold water. Bring to a boil then simmer until the potatoes are fully cooked through but not falling apart. Tip into a colander and drain really well.
3. Place the potatoes back into the pan and place over a low heat and steam slightly to remove all moisture, shaking the pan occasionally.
4. Remove the pan from the heat and gently mash the steaming potatoes using a potato masher or mouli until fully broken down.
5. Add the grated Parmesan and olive oil and mix to combine. Add the chopped parsley, salt and pepper to taste.
6. Serve with steamed or fried fish, or roast chicken breasts.
For Cabbage Mash:
1. Cut the potatoes into medium sized chunks, then wash well in cold water.
2. Place in a saucepan and cover with cold water. Bring to a boil then simmer until the potatoes are fully cooked through but not falling apart. Tip into a colander and drain really well.
3. Place the potatoes back into the pan and place over a low heat and steam slightly to remove all moisture, shaking the pan occasionally.
4. Remove the pan from the heat and gently mash the steaming potatoes using a potato masher or mouli until fully broken down.
5. Heat the oil in a pan over medium heat and add the onions and cook for 3-4 minutes to soften slightly, then add the sliced cabbage and a splash of water, cover with a lid and cook until the cabbage has softened.
6. Remove the lid and drive off any excess water.
7. Stir the onion and cabbage mix into the mash and season.
8. Serve with grilled pork chops, lamb cutlets, or poached or fried eggs.