Nigella Lawson Creamy Mashed Potatoes, Digi Mart USA News: Creamy, fluffy mash is the aim when making mashed potatoes. While many chefs say milk and butter can achieve this, there is a better way.
Nigella Lawson says mash does not need any added flavor, but she has shared a simple recipe as a “worthy exception” to the rule.
The recipe appears in Nigella: At My Table and includes advice from the British cooking icon on how she avoids “gluey” mashed potato. Her recipe uses garlic and Parmesan in addition to butter to make a creamy product.
Another important liquid is added to finish it off: starchy potato water.
Nigella’s first rule for perfect mash is to use an electric whisk to make the potatoes “light and airy.” She says to cook them until very tender first, along with the peeled, whole garlic cloves.
An important step is saving the starchy potato water the potatoes are cooked in, which Nigella calls “precious.” To do this, empty the pan of cooked potatoes into a colander set over a bowl or another pan to collect the water.
When blitzing the potatoes, include the garlic and butter in the mixture. Nigella suggests adding the butter to the hot, emptied-out potato pan to let it melt a little.
Return the cooked spuds to the buttery pan, then measure out some of the starchy potato water in a cup to add to the potatoes. Nigella suggests at least 125ml, but notes that she “never adds less than 250ml” to ensure the mash is “as smooth and creamy as possible.”
Those who enjoy cheesy mash with Parmesan should know that adding the cheese right after the mashing and whisking is finished is the best way to keep the mash light and creamy.
Nigella’s recipe suggests stirring the Parmesan in by hand at the very end, along with sea salt flakes. Check for seasoning one last time before serving the creamy mash.
