It’s safe to say we consider ourselves to be carb connoisseurs here at Prima.co.uk, and think there’s nothing quite like a creamy dollop of mashed potatoes to warm the soul.
Whether you stick to lashings of butter or even add a little cream, everyone always thinks their mash is the best out there. But now a chef has made us question everything we thought we knew by claiming that we’ve been mashing our spuds all wrong!
If you start your mash by boiling your potatoes (like any sensible person would, surely?), then, we hate to break it to you, but you’re apparently making a massive error. Speaking to PopSugar, Food Network chef Tyler Florence revealed that using water in this way actually washes away lots of valuable flavour, the Mail Online reports.
Instead, and here is where our ears definitely pricked up because we can already taste the deliciousness in our mind’s stomach, Florence believes you should actually cook your spuds in cream with a touch of butter.
Say what!?
Once the potatoes have simmered gently in the cream for a while, he says you should drain and keep the cooking liquid to put back into the mash.
‘When the potatoes are tender, I put a bowl on the counter and a colander inside that bowl,’ he said. ‘I pour the potatoes through the colander, and the cream will collect on the bottom.
‘Then I’ll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it’s the most incredible flavour profile.
‘It’s the best mashed potato you’ll ever taste in your entire life.’
Hmm, we have to say we’re pretty tempted to test his theory out now!
