Don’t tell her I’m telling you this, she’ll kill me. Country women are notoriously secretive when it comes to food. Which is why you’ll never taste anything as good as the food you get when you visit a farm mum.
So when I let you in on this secret – make sure you keep it to yourselves. Or I might just feel the wrath of the country mums rein down on me. I’ll be flogged with a bunch of celery leaves. Or be forced to roustabout during shearing season (trust me – the worst job EVER)
So this is between you and me, got it? 😉
A bowl of creamy, buttery mashed potato is just about the closest thing to heaven you can get. And whatever it pairs with, it makes 20 times better. Put a bowl of this mashed potato on the table next dinnertime and you’ll have to have a lie down with a wet face washer on your forehead due to the overwhelming amount of compliments you’ll get.
- Your potato needs to be starchy. Starchy potatoes are absorbent and fluffy – hence why they make the best mashed taters. They are also perfect if you want a baked potato that is crispy AF on the outside and fluffy AF on the inside. Try Sebargo and Golden Delight. Stay away from Red Rascal and kipfler and avoid caliban or baby caliban (chat potatoes). The team at Illawarra Fruit can talk you through your best choice.
- Rince your potatoes in cold water before peeling. Nobody wants dirt in their mash.
- Now here’s one of the main tricks. Don’t boil the water before putting the potatoes in. Put your cubed potatoes in cold, salted water. Don’t use too much water – the should be just covered. Bring them to the boil, then turn them down to simmer. You need your potatoes cooked evenly to avoid the dreaded ‘hard lump’ situation. You also want them to hold their shape – don’t let them get too mushy!
- One the potatoes are tender – drain them (not under water!) and pop them back into the warm pot on the warm stove. You can even pop a little heat under them – this is to ensure you’re drying all the water off. Water left in the potatoes lead to a soggy mess.
- It doesn’t matter what tool you use to then mash your potatoes – the key here is not to overmuch. They will literally turn to goo if you overwork the potatoes.
- Butter. Use it. Then use more again. Then, for good measure, use even more. Butter gives the potato it’s flavour. Keep mashing over that still warm pot (but make sure the heat is no longer on) PS – If in doubt, use more butter.
- Now if you’re heading to the fridge for some cold milk, stop. Seriously. Stop now and throw the potatoes in the bin. Cold milk will destroy all your hard work. Warm the milk up a little. Imagine your potatoes are your body in a snuggly bed. Then your stupid partner jumps in with their stupid cold feet and puts them on your feet. What are you? Cold. Annoyed. Ready to file for divorce. Potatoes feel the same way. Warm that milk up a little bit and be gentle as you mix.
Then serve. And wait for the praise. That’s it. Now remember, if you tell my mum I told you – I’m going to have to kill you.
