Make the ul­ti­mate mash

BBC Good Food - - Cover Story -

• Sweet po­ta­toes can re­tain more liq­uid than reg­u­lar po­ta­toes when boiled, which can re­sult in soggy mash. To pre­vent this, make sure you leave them to steam dry in a colan­der for at least 10 mins un­til the edges look flaky.

• For su­per-smooth mash, use a potato ricer – this is like a gi­ant gar­lic crusher for spuds! Al­ter­na­tively, push them through a fine sieve with the back of a large metal spoon. This is how The Ivy achieves su­per smooth fluffy mash on its sig­na­ture shep­herd’s pie.

• We’ve used a pip­ing bag with a star noz­zle at­tach­ment to pipe the mash on the pie. This cre­ates lots of peaks, which be­come crispy in the oven. You can sim­ply spoon the mash on top if you like, then use a fork to rough it up a lit­tle.

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