Potato Lovers Maris Piper Potatoes
Variety | Cooking | Pack Types
Maris Piper is one of the best known and popular potato varieties, with more Maris Piper grown across the UK than any other variety. Our Maris Piper potatoes have been grown by specially selected growers, to produce the best potatoes, rich in flavour with a soft, floury texture.
It is a versatile variety, well suited to making mashed potatoes, roast potatoes and chips. Potato Lovers Maris Piper can be prepared skin on for use as wedges, or baked whole as mini jacket potatoes.
If you're looking for a really great all-rounder, our Maris Piper potatoes are for you.
Cooking instructions for perfect results
Mash:
1kg Potatoes for Mashing, peeled and cut into even chunks
100g unsalted butter
100ml warm milk - the same temperature as the potatoes
4tbsp double cream
Salt and pepper.
Place the potatoes in a pan, cover with cold water and gently bring to the boil. Reduce the heat and simmer until tender.
Drain the potatoes thoroughly in a colander, and then return to the pan.
Mash the potatoes with a masher or ricer.
Beat the butter into the potatoes with a wooden spoon, then gradually mix in the hot milk followed by the cream until the desired consistency is achieved Season to taste and then serve Chef’s Tips - Here are a few tips to ensure the perfect mash.
Peel the potatoes just before cooking so that the skins don’t toughen
When the potatoes come to the boil, simmer them very gently until very tender - potatoes are delicate and need gentle handling.
Work in the butter thoroughly so the potatoes become really velvety and smooth
Work in the warm milk gradually until the mash is the texture that you prefer.
Chips:
Wash and peel the potatoes.
Cut each potato into chips of even thickness.
Rinse and put in to a bowl of cold water.
Heat the oil to 110°C
So that the chips don’t lump together, cook your chips in batches. Dry off the first batch of chipped potatoes and cook them for about 5-6 minutes or until they are soft but no browned. Shake the basket a couple of times to ensure even cooking.
Lift the basket out of the oil and drain. This first cooking or blanching can be done in advance of service. Do not pile too many par cooked chips on top of each other as they will spoil.
When you are ready to continue, bring the oil up to 185°C and plunge the chips in the hot fat to brown. This will take just a few minutes.
Life the basket and drain.
Season and serve the perfect chip
Chef’s Tip – For the perfectly coloured chip
Add a cup of old oil to the fresh oil!
Potato Lovers Maris Piper are available in handy 5kg pillow packs.
