Serving: 15

Mashed Potatoes


6Ib               Yukon Gold , peeled, and cut into large even sized pieces

6 oz             Butter, unsalted

4                  Egg yolk


  1. The first thing is to get the potatoes on to cook, when you are cooking potatoes that will be getting mashed it’s very important that you keep the potatoes quite large and even, if you cut the potatoes up too small they tend to break up and create loads of starch giving you a rubbish mash.
  2. In a large pan cover your cut potatoes in cold water, add a good pinch of salt.
  3. Slowly bring to the boil, once the potatoes come to the boil get the heat down so that the water is on simmer.
  4. You need to cook the potatoes until you can insert a small knife easily into the potato, once cooked pass the potatoes through a colander.
  5. Allow the potatoes to steam out in the colander, this will get rid of loads of water.
  6. After a few minutes return the potatoes to a dry pan and “dry out on the stove”
  7. Next you are ready to mash, you have a couple of options, you could use a potato ricer if you have one, or a Mouli grater, two amazing tools, if you don’t have ether a potato masher will get the job done. The important point for this is that the potato must be mashed whilst it is still hot.
  8. Next put your potato into a large bowl, add the egg yolk and butter and beat until smooth.
  9. You are now ready to use in loads of different dishes.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust