Cosy season is nearly upon us, which means comfort food and indulgent meals will be back on the menu as temperatures drop. One hearty side dish that satisfies the whole family is usually a potato dish.
Mashed potatoes are incredibly versatile, but trying to achieve the smoothest and creamiest mash can be difficult, especially if you’re not using the correct ingredients. A number of chefs and food experts spoke to Express.co.uk to share the best ingredient everyone can use when cooking at home, some of which are often overlooked when making mashed potatoes. Although the answers varied with their top choice of ingredient, they all avoided one very popular ingredient: cream.
In fact, one chef argued that home cooks should never add cream to their mash. Here’s how to make the smoothest, creamiest mashed potatoes to go with your sausages, pies and stews during the cosy season.
Mark McShane, chef, food nutritionist and food safety expert - Crème Fraîche
Mark, who works as a HACCP and food hygiene consultant, said: “I use Crème Fraîche when I am looking for an especially smooth and creamy mash. The fat in the Crème Fraîche is sufficient to create that luxurious feel of what you would expect from a very good mash, however the slight acidity creates a great balance so as to keep the mash from being too heavy or flat. Also, I think that using Crème Fraîche provides a better texture to the potatoes than if I were to add only cream to the potatoes.
“When making this version of mashed potatoes I boil the Yukon Gold potatoes until they are fully cooked. Then I drain the potatoes and immediately run them through a ricer (while the potatoes are still hot). After that, I gently fold in some warm Crème Fraîche. Then I add salt and white pepper until I have added just enough to achieve a silky feel of the potatoes without creating a loose or gluey consistency.”
Carly Campbell, recipe developer, food content creator, and founder of Bite Sized Bash - Crème fraiche
Carly explained: “Crème fraiche is my go-to choice for rich, creamy mashed potatoes. When using large amounts of butter and cream, they can sometimes have a somewhat flat taste. Crème fraiche adds both the richness I am looking for as well as a small amount of acidity, which brightens the flavour of the potatoes.
“In terms of texture, crème fraiche is thicker and higher in fat than milk. Therefore, when added to warm potatoes, it will fold into the potatoes with less water than if you were using milk. This creates a very smooth, velvety texture that still maintains a degree of heft and does not become too loose or watery.
“Also, due to the thickness of the crème fraiche, it allows a home cook to better control the final consistency of the mash by adding it slowly until reaching their desired consistency. You achieve your desired creamy texture; however, the mashed potatoes maintain their ability to keep their shape on the plate.
“Flavour-wise, crème fraiche truly earns its place as a great addition to my favourite dishes. The mild tang of crème fraiche provides a nice cut through the richness of the butter and potatoes, making the finished mash a creamy-tasting mash, not a completely over-the-top, rich, overwhelming, heavy-tasting mash.”
Cornish Dairy Co. - Cornish clotted cream
The brand described clotted cream as “overlooked” but “brilliantly simple” for achieving the creamiest mash. A spokesperson for the brand said: “The secret to truly creamy mash is Cornish clotted cream. Rich, silky and naturally sweet, it transforms a humble spud into the perfect mashed potato.
“Our secret will become your go-to method, bringing a taste of Cornwall to the table that everyone will want more of.”
Mark Sargeant, chef-in-residence at The Victoria Oxshott - Butter and milk
Mark is a chef and restaurateur who spent 13 years working alongside Gordon Ramsay, leading the kitchen at Gordon Ramsay at Claridge’s, where he held a Michelin star. Mark is currently chef-in-residence at The Victoria Oxshott.
The chef said you should never use cream to thicken potatoes. Instead, a combination of milk and butter, and the right type of potato can make all the difference.
He said: “For me, mashed potatoes need to be made with three ingredients. A good potato, like a Charlotte or a Ratte, cooked slowly in quite salty water. Then, mash and always add softened salted butter. Never cold.
“Then once your potatoes can’t possibly take any more butter, then you bring it all back together with hot milk. NEVER cream as it makes it too rich.”
Stephen Beaddie, chef, recipe developer, nutrition coach and healthy food expert - Salted Irish butter
Stephen, who goes by Chef Stevie B on social media, champions Irish butter. He told Express.co.uk: "It has to be salted Irish butter. I know I’m biased, but I believe Ireland makes the best butter in the world. We’ve got the mild, wet climate, the North Atlantic Drift and plenty of lush grass for our dairy cows and you can taste that in the butter.
"Beat a generous amount into hot, well dried potatoes and you’ll get mash that’s rich, smooth and properly creamy."