00:06hello there folks and a very warm welcome back to what's for tea and it's lovely to see you
00:11and i hope that you're doing well and today i'm going to show you how i make my mashed potatoes
00:16i get asked all the time for a mashed potato recipe they're so simple but everybody makes
00:22them different so i'm just going to show you how i'm making these ones i don't always add cheese
00:27and parsley but i'm going to show you it this way because it's delicious so obviously you're going
00:32to need potatoes i recommend a nice dry potato something like these red roosters or maris piper
00:38something nice and flowery and not waxy so this recipe will serve between three and four people
00:46depending on how big your portions are so get your potatoes peeled and then you want to rinse them and
00:52then you just want to you know chop them into bite-sized chunks the smaller you cut your
00:57potatoes the quicker they will cook so it's up to you i like to do them sort of big bite
01:03-sized pieces
01:04just so that they you know they do cook fairly quickly so yeah just peel them wash them and then
01:10chop them into chunks and then you want to rinse these again just to get rid of any excess starch
01:16that there will be on your tatties so you want them nice and clean before you start so this was
01:22around about the size of my potatoes but like i said the smaller you cut them the quicker they will
01:28cook so get them into a nice large pan then cover them with cold water you want to start with
01:34cold
01:34water because if you use hot water the outside of the potato is going to be cooked quicker than the
01:40inside so some nice cold water just so that they're covered bring your pan up to the boil
01:46i'm going to throw in a few garlic cloves this is completely optional but it'll give your potatoes
01:52a nice subtle garlic flavor because we are going to remove the garlic once they're cooked you can of
01:59course mash it in but i am going to remove the garlic because i just want a nice subtle flavor
02:04of
02:04garlic throw a good handful of salt in there and let that simmer away until they're tender you do want
02:11these nice and soft and once they're soft make sure you remove your garlic or your mashed potato it's
02:17going to be very garlicky and i just wanted a nice subtle background garlic flavor but leave it in if
02:24you
02:24like but i'm going to remove mine drain the water out and then leave a wee bit of heat under
02:30your pan
02:30turn your stove down as low as possible but make sure it's still a wee bit of heat under your
02:35pan and i'm
02:37going to add a splash of milk and a knob of butter as well exact measurements will be underneath the
02:43video in the comments section and i'm also going to add some salt and pepper just so that they're not
02:49so bland and then like i said with a wee bit of heat still under your pan you want to
02:54make sure these
02:55are well mashed i just use a traditional hand masher you can of course use a potato ricer if you
03:03want i've
03:03never felt the need to do that because they always turn out beautifully smooth and i'm going to add
03:10in some dried parsley you can use fresh parsley if you prefer just make sure it's very very very fine
03:16if you are using fresh parsley but i think that you know the the dried parsley is absolutely fine
03:23for this and as you can see they are beautifully smooth i'm making these potatoes in advance so i'm
03:30going to pop them into a dish and keep them in the fridge for when i need them the last
03:34thing i'm
03:35going to do is add in some parmesan cheese you could use cheddar or whatever you prefer i prefer
03:40parmesan for mashed potato because it doesn't go as gloopy you know the texture stays more or less the
03:47same it's just giving you a lovely background cheesy flavor and parmesan is quite strong so you don't
03:53need too much to change the flavor and just look how beautifully smooth this is this is perfect for
04:01me but like i said i'm going to pop this into a dish and keep it until i need it
04:05later on but i would
04:07you know always recommend serving this straight away as a side for whatever you would normally use mashed
04:13potato for and that's it ever so easy ever so simple and that's the way i make my mashed potato
04:20like i said i don't always add cheese or garlic or even parsley but the basic recipe is always the
04:27same sometimes i add a wee bit of cream but in most cases it's just the milk so let me
04:33know how you make
04:34yours and thank you so much for watching if you're still here and a huge thank you as usual to
04:40the
04:41supporters of the channel over on my patreon page to the channel members here on youtube for anyone who's
04:47left me a super thanks donation or bought me a coffee or shared the video you know anything that
04:53you do is very much appreciated and i will catch up with you very soon back here on what's for
04:59tea
04:59so take care and bye for now bye now
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