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Best-ever creamy mash

Arthur Potts Dawson from Market Kitchen
Like most chefs, Arthur Potts Dawson uses a mouli to make mash. It gives an ultra-smooth mash with a soft, creamy texture

Best-ever creamy mash

Method

1. Boil the potatoes in a large pan of boiling, lightly salted water for 15-20 minutes or until tender. Meanwhile pour the milk into a pan, add the butter, cream, nutmeg and salt and pepper. Bring just to the boil and remove from the heat. Drain the potatoes in a colander.

2. Pass the cooked potatoes through the mouli into a clean bowl. Pour enough of the hot milk mixture through the mouli so all the potato residue goes through it and into the bowl.

3. Gradually mix the milk mixture into the potatoes (you may not need it all as you don’t want to make the mixture too wet) and beat with a wooden spoon until fluffy and smooth.

Comments add a comment

masron | Posted 26-Apr-08

brilliant Ihave been using this method for 55yrs ever I was taught it by a big hairy sargeant in the Catering Corps. Tatie.

Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
1kg King Edward Potatoes, cut into large chunks
200ml Milk
100g salted Butter, diced
50ml double cream
freshly grated Nutmeg, to taste