Two mistakes everyone makes with mash potatoes and how to make them creamy with Rachel Allen – Irish Mirror
Mashed potato is arguably the most popular side of a Christmas dinner in most Irish households.
However, according to Irish celebrity chef, Rachel Allen, so many people make two major mistakes when it comes to preparing and cooking them.
Rachel recently spoke with RSVP Live and gave instructions that her mother-in-law and others within the family have used to make the perfect creamy mash.
Her advice included two main warnings, don’t peel them before boiling, and never stab them while they’re cooking because both methods make the potatoes absorb too much water.
She said: “I do what Darina Allen and Mrs. Allen did before her. I begin my scrubbing the potatoes skins and I boil them in their skins.
“If you want a fluffy mash, you will need to use a floury potato.
“If you peel and boil the potatoes until they are cooked, they tend to break up and absorb too much water.”
Rachel’s advice also includes using salty water.
She said: “I would cook them in their skins in salted water.
“After about 10 minutes of cooking, I would pour off a lot of the water to leave just a few centimetres.
“Finish cooking the potatoes by letting them steam in the pot.”
If you need to check that they’re cooked, don’t split the potatoes with a knife or they will absorb more water, instead, check if they are ready by using a skewer.
She said: “Don’t keep stabbing them with a knife to see if they are cooked.
“You need to feel them with your finger, if you feel they are soft under their skin then use a skewer. If you use a great big knife they will explode and absorb a massive amount of water.”