Chef shares restaurant trick for creamiest mashed potatoes without boiling spuds
It's no secret that potatoes make the perfect side for pretty much every single meal and no matter which way you cook your spuds, they'll be delicious. One of our favourite ways to enjoy potatoes when we're in need of some cosy comfort food is to mash them, with mashed potato being a very straightforward thing to make - though the little lumps can be annoying if you're not a fan of them.
If you are looking to tuck into the creamiest, fluffiest mash for dinner, then we have a game-changing trick for you to try. A top chef has shared the cooking hack he learned during his time working at a Michelin-starred restaurant and he claims it produces wonderfully creamy mashed potatoes.
Chef Oliver Marlowe has shared his top cooking tips with The Mirror (Courtney Pochin/ Daily Mirror)Oliver Marlowe, the chef director and owner of Ganymede in Belgravia, London, claims the key thing to remember is not to boil your spuds before mashing. Instead, he claims you should first bake your potato in the oven as if you were making a jacket potato.
Speaking to The Mirror, the expert explained: "Little hack for mashed potato, the best thing to do is rather than boil them in the water which adds loads of moisture into your potato, grab a really decent red potato and bake it like you would a jacket potato. Bake it in the skin, ideally on a small bed of rock salt, as what that will do is pull out all the moisture from the potato. When it's cooked, take it out of the oven, and scrape out all the potato, which at that stage will be nice and dry. Then you can add as much of the good stuff like butter, cream, or milk into that and it will absorb more and more."
Oliver went on to share other potato tips including how to make restaurant-quality chips at home. For this, the chef says you'll need to get yourself a cheap fryer so you can have a go at triple-cooked chips. He explained: "The best way to do it is either invest in an air fryer or a small deep fat fryer for home cooking, those are absolutely cheap as chips, about £15 from somewhere like Argos. Cut the chips to whatever size you fancy and boil them in salted water like you would when making roast potatoes until they're just starting to crumble at the corners and aren't fully cooked.
Dr Michael Mosley shares exercise that can cut cholesterol and blood pressure
"Then give them a good old mix in a strainer to start to slowly break them down, then fry them at 90C for about five minutes to seal it all in. At this point, you can either keep going or put them in the fridge and leave them for a couple of days, as they'll be absolutely fine." The final step is to cook them again in the fryer at 180C until they're ready to go and this way you'll get "the crispiest chips on the outside, with the fluffiest middle".
Do you have a cooking tip or trick to share? We want to hear all about it. Email [email protected]
Read more similar news:
Comments:
comments powered by Disqus
