Mashed potato quality is almost entirely determined by fat and technique. Fat choice: use ghee, specifically brown ghee — butter that has been cooked until the milk solids caramelise to a nutty, golden state. Technique: cook the potatoes until completely soft, drain them completely, return them to the pan over low heat to steam off all residual moisture, then introduce the fat and cream to a dry potato rather than a wet one.
Ghee Mashed Potatoes Recipe
Ingredients
- 1kg (2.2 lb) Yukon Gold or Maris Piper potatoes, peeled and cut into even chunks
- 4 tbsp ghee (brown it for maximum flavour — see method)
- 200ml (¾ cup) whole milk or single cream, warmed
- Sea salt and white pepper
Method
- Boil the potatoes in well-salted water for 20-25 minutes until they fall apart when tested with a fork. They must be completely cooked — undercooked potato never mashes properly.
- Drain thoroughly in a colander. Return to the pot over low heat for 2 minutes to steam off any remaining moisture. The potatoes should look completely dry.
- Brown the ghee: place the ghee in a small saucepan over medium heat. Cook until the milk solids turn golden and the ghee smells nutty. Pour into a bowl immediately.
- Mash or rice the dry potatoes. Immediately pour in the warm milk, stirring or mashing to incorporate.
- Pour in the browned ghee. Mix gently — do not overmix, which develops gluten and makes the mash gluey.
- Season generously with salt and white pepper.
- Serve immediately with a small pool of extra ghee melting on top.
Is mashed potato seed oil free?
Yes with ghee. Commercial and restaurant mashed potatoes very commonly use butter-flavoured margarine or canola oil instead of real butter or ghee.
Why white pepper?
White pepper has a hotter, earthier flavour than black and doesn't produce the visible flecks that some people prefer not to see in white mash. Either works.
Can I make it ahead?
Mash deteriorates quickly — the starch retrogrades and the texture becomes pasty. Make no more than 30 minutes ahead. Keep warm in a bowl set over hot water.
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