About this recipe
Every one loves mash potato and many restaurants around the world these days serve Truffled Mash Potato on their menus mainly since mashed potato carries the truffle flavour elegantly. You’ll find my smokey mash potato just as interesting is great served as a side dish or alternatively can be served under salmon, barramundi, beef fillet, lamb loin or pork cutlets.
I often get asked what are the best potatoes are for mashed potato. The answer is simple, use high starched potatoes such as sebago, golden delight, russet potato or yukon gold potato for best results.
The key to the perfect and creamiest mash is to dry out the potatoes before combing them with cream and butter. Instead of boiling the potatoes, some chefs even bake their potatoes whole first, then when warm scoop out the potato from the skin.
Ingredients
500g (1 pound) potatoes
60ml (2 fl oz.) cream
50g (3 tablespoons) butter
10g (2 teaspoons) alpine pepper
10ml (2 teaspoons) paperbark smoke oil
10g (2 teaspoons) salt
Cooking instruction
Peel the potatoes and place them in a saucepan of cold water. Bring to a boil and cook until soft. Drain well and return to the pot. With a potato masher, roughly mash the potatoes. Ideally, use a potato ricer and pass the potato through to get a fine mash. Alternatively, keep mashing to smoothness. Add the cream, butter, Alpine pepper and season with salt to taste.
To serve as a side dish, try simply drizzling the Paperbark Smoke Oil over the top. Alternatively, mix it through for a delicious mash potato.
