When it comes to staple dishes, you can’t get more traditional than mashed potato. While it’s pretty easy to make, there are a few tricks and surprise ingredients you’ll need to learn in order to really elevate your mash to be the best.
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Peel potatoes, reserving peel, then toss peel with Mexican seasoning and then with olive oil. Arrange in a single layer on an oven tray lined with baking paper and bake for
20-25 minutes, until crisp.
Meanwhile, cut potatoes into chunks about 3cm wide. Steam over medium heat until very tender, then spread on a tray to steam until surface of potato chunks starts to look chalky.
Crush potato with a fork, then press through a fine sieve into a bowl. Beat in butter and 150ml of the hot cream, then fold in sour cream and nutmeg. Add remaining hot cream if needed. Season, then keep mashed potato warm over a saucepan of simmering water until peel is cooked. Serve mash with crisp peel.
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