I've always wanted to make those old fashion style of mash potatoes, that just look so fluffy and perfect, but had always had mine come out a little chunky (which my husband actually kind of likes), but this recipe was the key to my dream (lol). Its so much easier this way too! The broth just barely covers the potatoes, so the cooking time is split in half. I tried to cut the potatoes into 1/4 " equal sizes to further expediate the cooking process (totally worked, and helped them cook evenly), than put the potatoes in a heat proof bowl, mashed a way as directed, and they came out so easy, tasty, and idealic. A tip I read in one of Jamie Olivers cook books concerning mashed potatoes- and I use this all the time!- is if you need to keep them warm for a little longer because you're still cooking other components of the meal, put them in a heat proof bowl, wrap tightly with plastic wrap, then place over a small pot that is gently boiling. Keeps them nice and hot! But you dont want to keep them heated more than 30 minutes; otherwise they loose there fluffyness, and optimum taste.
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I've always wanted to make those old fashion style of mash potatoes, that just look so fluffy...