You’ve been doing your mashed potatoes wrong: Celeb chef reveals the ‘correct’ method for Christmas

You’ve been doing your mashed potatoes wrong: Celeb chef reveals the ‘correct’ method for Christmas

Baked potatoes may be the traditional potato of choice for Christmas lunch, but you can’t go wrong with a healthy dollop of mash either.

Well, if you’re looking to serve them as an added side dish this Sunday, you might want to take notes from celebrity chef Andrew Rudd.

Speaking to RSVP Live, the professional chef, who owns private rental venue Medley in Dublin, revealed that people often make two key mistakes when preparing their mash.

First, Andrew advised using a potato masher instead of a masher to ensure the texture is silky smooth.

Chef Andrew Rudd advised making mashed potatoes on Christmas Eve instead of the 25th

Chef Andrew Rudd advised making mashed potatoes on Christmas Eve instead of the 25th

Although the chef says a masher will “still do,” a masher, which works much like a garlic press, is the key to making a superior mash, as it forces the potatoes through a sheet of tiny holes.

During this process, the potato cells are broken as they pass through the perforated base, which prevents the potatoes from being overworked, while the tool also breaks the potatoes into rice-sized pieces, which helps to its general lightness.

Once you have prepared your potatoes, Andrew said: ‘Take a small saucepan and add cream, milk, salt, pepper and nutmeg.

‘Put the potato on the stove and gradually add the mixture little by little with a spatula.’

The chef urged people to use a potato mill when preparing their puree to make it light and fluffy.

The chef urged people to use a potato mill when preparing their puree to make it light and fluffy.

Second, the expert recommended preparing the purée on Christmas Eve, since if you don’t give it your full attention you risk ending up with a disaster.

“It’s a great idea to cook the mash the day before,” Andrew said. ‘Because it’s one less thing to do in the day.’

Earlier this week, award-winning chef Richard Bainbridge revealed his secret ingredient for taking baked potatoes to the next level.

Speaking to the Mirror, the former Great British Menu contestant, who appeared on the BBC series in 2015, urged people to make the most of an ingredient they probably already have in their pantry.

The secret to perfect roast potatoes is a mashed chicken bouillon cube, chef claims

The secret to perfect roast potatoes is a mashed chicken bouillon cube, chef claims

Richard Bainbridge (pictured on show) featured on the Great British Menu in 2015

Richard Bainbridge (pictured on show) featured on the Great British Menu in 2015

Before putting them in the oven, the owner of Benedicts restaurant in Norwich said he squishes a chicken-flavoured bouillon cube over them.

The extra step is not only quick and easy, but he claims it gives them an absolutely “epic” flavor that day.

In addition, the chef also advised people making a traditional prawn cocktail to top it off with some frozen raspberries for a bit more flavor.

Explaining how home cooks can get organized for Christmas, Richard urged home chefs to prepare their cakes, brandy butter and cranberry sauce ahead of time.

He said: ‘When it comes to a large party or when cooking is required for a large number of people, preparation is essential.

“For example, two weeks before Christmas, you should start writing your to-do list and do whatever you can in advance so that the day before and the morning of the day, most of your preparation is complete and you can rest easy. and relaxed with a glass of sherry in hand as no one likes to see a chef stressed out!’

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Author: Dilip Kumar Sharma

This is Dilip Kumar Sharma years of experience in the field of journalism, Dilip Kumar Sharma heads the editorial operations of the Elite News as the Executive Reporter.

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