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Donal Skehan
Velvet Mashed Potatoes | DonalSkehan.com, One of the most luxurious mashed potato recipes!
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Velvet Mashed Potatoes

April 07

There are lots of different competing views as to how to make the best mash – to bake potatoes and scoop out the flesh, to cook them whole in their skins then peel and rice, but I’ve found this to be the best method and the quickest! The key is to dry the potatoes so that no extra moisture gets in to ruin the fluffiness and not to overwork the potatoes. Some people use a more waxy potato which gives a very smooth but perhaps slightly sticky texture but I like a true floury spud like a king Edward or Maris Piper so the mash is creamy and light and not at all stodgey and sticky.

  • serves Serves 4
  • time 20 mins

Method

  1. 1. Peel your potatoes and cut them into even sized pieces. Put into a pan of cold salted water. Bring to the boil then simmer gently for 10-12 minutes until tender.
  2. 2. When the potatoes are done, take the pot off the heat and drain the water before returning the potatoes to the pot.
  3. 3. Heat the butter, milk and cream together in a small pan.
  4. 4. Mash the potatoes with a masher or you can use a ricer. You don’t want to over work the potatoes or too much starch will be released and they will become gluey rather than fluffy.
  5. 5. Add the butter and milk mix and plenty of seasoning and mash till smooth then serve. If it is still a little thick add a drizzle more cream or a splash of milk. 
  6. 6. For the optional twist, fry the onions in the butter and olive oil over a very low heat covered, for 30-40 minutes until really soft. Once they start to colour, uncover and cook for a further 10-15 minutes until they are deep gold and sticky.
  7. 7. Fry the bacon until crisp then drain on kitchen paper. Stir into the mash with the blue cheese and serve with a dollop of caramelized onion on top.

Ingredients

2.2lbs floury potatoes

2 oz unsalted butter

1/3 cup whole milk

4 tbsp double cream, plus extra if needed

Pinch of salt & white pepper

Optional topping:

2 small onions, finely sliced

Knob of butter

2 tbsp olive oil

4 rashers of streaky bacon, chopped

4-5 oz of your favourite blue cheese, crumbled

1kg floury potatoes

50g unsalted butter

80 ml whole milk

50 ml double cream, plus extra if needed

Pinch of salt & white pepper

Optional topping:

2 small onions, finely sliced

Knob of butter

2 tbsp olive oil

4 rashers of streaky bacon, chopped

100-120g of your favourite blue cheese, crumbled

 

You'll Need

Large saucepan

Potato masher or ricer

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