I can eat potatoes any which way at any time of the day. I recently bought a new ricer from Yuppiechef. It was expensive but worth the outlay.

There are tips worth mentioning when talking about mashing potatoes. In South Africa we currently have a very limited variety of potatoes. I believe that this is about to change thanks to Woolworths. If possible get potatoes that are specific for mashing. No matter what, ensure you choose firm potatoes with no green or black discolouration on the skin. They should not be sprouting and can be stored in a dark, cool place.

Potatoes need to be dry before mashing or ricing. You can boil your potatoes but if you do, drain them and then place them back in the pot, and cover the pot with a dish towel and the lid to draw out the moisture. You can also bake them on a bed of rock salt. I prefer to steam mine whole with the skins on, and peel them as soon as they are cooked through.

A good mash needs hot potatoes, warm milk chilled butter. Do not overwork the potatoes as you do not want a gloopy starchy mound on your plate. Keep your hand light and whisk to ensure a fluffy soft mash.

© roasted pork fillet with madagascan green peppercorn sauce

BUTTER MASH

ingredients:

1 potato per person, plus one for the pot

milk

chilled butter

salt and freshly ground black pepper

method:

place the potatoes with the skins on into a steamer

as soon as the skins start to split, and you can put a knife through the potatoes, remove from the heat

turn the stove off and place another saucepan on the stove with 1 teaspoon of milk per potato

keep the lid on the steamer while you work on removing the skin from each potato

rice the potatoes straight into the saucepan

once you have riced all the potatoes put a tablespoon of chilled butter into the potatoes

season generously and using a spatula mix in the milk and butter

you may have to thin it down as this stage but don’t make it sloppy!

put the lid on and leave aside until ready for serving

to serve:

add whatever flavouring you prefer- mustard, fresh herbs etc. (optional of course)

reheat and adjust the seasoning

dish up, placing a knob of chilled butter on the potatoes

Tandy

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