Potato Lovers Potatoes for Mashing
Variety | Cooking | Pack Types
The varieties we have chosen for this pack not only have a gorgeously rich flavour but all have a creamy yellow flesh that gives the characteristic warm colour associated with delicious mash.
Not every potato on the market will produce the best mash. The amount of water in a potato affects its texture when cooked – too little water will produce grainy mash. Most potatoes have also been stored to maintain their looks but this method of storage turns the starch in the potato to sugar, producing mash with a sweet flavour.
Potato Lovers Potatoes for Mashing are different. To guarantee you rich and velvety smooth restaurant-style mash we not only select those potatoes with the optimum water content, we also store them at a higher temperature. Their skins may not look the best but you won‘t be disappointed with the results – trust us
Cooking instructions for perfect results
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.
Potatoes for Roasting are available in 20kg sacks.
