Mashed potatoes are easy to make and surprisingly easy to get wrong. The fix is simple: dry the potatoes properly, warm the liquid before it goes in, and do not beat them to death.
A little prepared bone broth gives the mash a savoury edge without turning it into soup. It works well beside roast chicken, sausages or a slow-cooked stew.
Ingredients
Serves 4.
- 1kg floury potatoes, such as Maris Piper or King Edward
- 1 tablespoon Best Bone Broth concentrate
- 100ml hot water
- 50g butter
- 50-100ml warm milk, as needed
- Salt and black pepper
- Chives, optional
Method
Peel the potatoes and cut them into even chunks. Put them in a pan of cold salted water, bring to the boil, then simmer for 15 to 20 minutes. They are ready when a knife slides through without resistance.
While the potatoes cook, mix the concentrate with the hot water. Warm the butter and milk gently in a small pan. Keep everything warm. Cold liquid is the quickest route to stiff mash.
Drain the potatoes well, then return them to the empty pan over a low heat for a minute. This drives off excess water. Mash with a potato masher or pass them through a ricer.
Fold in the butter, then add the prepared broth a little at a time. Add enough warm milk to get the texture you like. Season with pepper and taste before adding more salt. Finish with chives if you have them.
Make it your own
For a richer version, swap some of the milk for crème fraîche. For a more rustic mash, leave the skins on and use a masher rather than a ricer. If you are building a full meal around it, What to Make With Bone Broth has a few easy dinner ideas.
