- 1 kilogram desiree or spunta potatoes, peeled, chopped coarsely
- 1 teaspoon salt
- 60 gram butter, softened
- 2/3 cup (160ml) milk
- salt and pepper
- 1Place potatoes in a medium saucepan, cover with cold water. Add salt to pan. Bring to the boil, then simmer, uncovered, for about 10 minutes or until tender.
- 2Drain potatoes, return to dry pan. Cook potatoes over low or residual heat, 30 seconds, to remove moisture, shaking the pan to ensure they don't stick to the base.
- 3Mash the potatoes using a masher or ricer, or push them through a sieve into a large bowl, using the back of a wooden spoon. Stir in butter until combined.
- 4Heat milk in a small saucepan or in the microwave until just below boiling. Gradually add hot milk to potato, beat with a wooden spoon until smooth. Season with salt and pepper.
- 5Boil potatoes as directed for classic mash; drain. Wipe pan dry. Heat ⅓ cup olive oil in same pan; fry 2 thinly sliced cloves garlic and 2 tablespoons sage leaves until crisp. Remove with a slotted spoon. Return potatoes to pan with ½ cup hot milk; mash until smooth. Season. Serve topped with garlic and sage.
- 6Boil potatoes as directed for classic Potato Mash; drain. Wipe pan dry. Mash potatoes in a heatproof bowl, or use a potato ricer, until smooth. Melt 60g butter with ¾ cup mascarpone in same pan over medium heat; stir in mash and 30g blue cheese. Season. Serve topped with another 30g crumbled blue cheese.
- 7Make classic mash. When adding the butter and milk, add 2 tablespoons dijon or wholegrain mustard and 1 cup coarsely grated vintage cheddar. Return pan to heat; stir mash over medium heat until smooth and cheddar melts. Season. Serve topped with extra grated vintage cheddar.
- 8Boil 1kg potatoes as directed for classic mash; drain. Wipe pan dry. Heat ⅓ cup olive oil in pan; cook 125g shredded kale and 1 chopped clove garlic, stirring, over medium heat 5 minutes until kale wilts. Remove from pan. Return potatoes to pan with 30g butter and ¾ cup hot milk; mash until smooth. Stir in kale; season.
Make some flavour variations by mashing through some roasted garlic, or mixing in chopped black olives and olive oil, or go for a more tart version with yoghurt and fresh herbs like parsely, chives and basil.For a mildly garlicky version, add some peeled cloves to the water and mash through.
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