Quick tip: mashed potato

What’s the secret of making the best mashed potato? ┬áIt’s not the ingredients, its the tool that you use.

Stop using a potato masher, and start using a potato ricer instead:

Your mash will be instantly lighter, fluffier and smoother and you won’t ever find any lumps if you use a ricer for mashing potato.

Slice your potato before boiling, and when it’s boiled for about 20 minutes, put the slices through the ricer.

Then use a wooden spoon and whip the potato round and round adding ingredients of your choice.

I think it’s perfect with a dash of milk, a knob of butter and some salt and pepper.

 

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