Your cart is empty
Cook
50m
Ingredients
Method
Turn cooking mode on
Step 1
To reduce washing up, use a pan for the chicken that is suitable for both the oven and the stove top. If you don’t have one, use a roasting tray and then pour off the juices into a frying pan after cooking. This results in more washing up but it’s not the end of the world.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
4
Chicken thighs, skin on, bone in
1
pinch
Sea salt, flaky
1
pinch
Black pepper, freshly ground
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
What potato should you use for the best mashed potato?
Good question and it is important! I like the red skinned Desiree potatoes if I can find them, or Maris Piper is a great all round potato that never ever lets me down. Yukon Gold are also excellent.
Season your potato water
As with pasta water, you want to generously salt the water in which the potatoes will cook. The potato will get seasoned all the way through as it cooks. If you wait until the end when the potatoes are cooked, the cells in the potato close up and the seasoning won’t get all the way through. Also very delicious to cook your potatoes in stock for the same reason.
This is what you need in your life if you want perfectly lump free mashed potatoes every time
I invested in a potato ricer when I was working as a private chef. I was often cooking for large quantities of people and mashing potatoes for 30 people with a humble potato masher? No thanks! You may have tried once to mash potatoes in a food processor but if you have tried it once it will have been the only time you’ve done this as you will have discovered they turn into a gloopey glue which becomes inedible. The solution? A potato ricer. I love this utensil so much. It will change your mashed potato life. You get perfectly mashed potatoes every time. It’s so satisfying to use and honestly is a game changer. HIGHLY recommend. If you make mashed potatoes more than 3 times a year, get one and you won’t regret it. This is the exact one I have which is on the more expensive side but honestly I’ve had it for 10 years now and used it regularly and he’s as good as new.
Creme Fraiche or Double Cream, the choice is yours.
Both work so well, so use what you prefer and really how much you want to add is up to you. Add a splash or a dollop, as the case may be and you’ll have more of a chicken-y jus with a hint of creaminess, or go heavy on the creaminess and you’ve made something a little different. It really depends on you and what you want. Just know that you cant really go wrong.
Hope you enjoy!
Only visible to you
Made it?
Cancel
Cook
50m
Ingredients
Method
Turn cooking mode on
Step 1
To reduce washing up, use a pan for the chicken that is suitable for both the oven and the stove top. If you don’t have one, use a roasting tray and then pour off the juices into a frying pan after cooking. This results in more washing up but it’s not the end of the world.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
4
Chicken thighs, skin on, bone in
1
pinch
Sea salt, flaky
1
pinch
Black pepper, freshly ground
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
What potato should you use for the best mashed potato?
Good question and it is important! I like the red skinned Desiree potatoes if I can find them, or Maris Piper is a great all round potato that never ever lets me down. Yukon Gold are also excellent.
Season your potato water
As with pasta water, you want to generously salt the water in which the potatoes will cook. The potato will get seasoned all the way through as it cooks. If you wait until the end when the potatoes are cooked, the cells in the potato close up and the seasoning won’t get all the way through. Also very delicious to cook your potatoes in stock for the same reason.
This is what you need in your life if you want perfectly lump free mashed potatoes every time
I invested in a potato ricer when I was working as a private chef. I was often cooking for large quantities of people and mashing potatoes for 30 people with a humble potato masher? No thanks! You may have tried once to mash potatoes in a food processor but if you have tried it once it will have been the only time you’ve done this as you will have discovered they turn into a gloopey glue which becomes inedible. The solution? A potato ricer. I love this utensil so much. It will change your mashed potato life. You get perfectly mashed potatoes every time. It’s so satisfying to use and honestly is a game changer. HIGHLY recommend. If you make mashed potatoes more than 3 times a year, get one and you won’t regret it. This is the exact one I have which is on the more expensive side but honestly I’ve had it for 10 years now and used it regularly and he’s as good as new.
Creme Fraiche or Double Cream, the choice is yours.
Both work so well, so use what you prefer and really how much you want to add is up to you. Add a splash or a dollop, as the case may be and you’ll have more of a chicken-y jus with a hint of creaminess, or go heavy on the creaminess and you’ve made something a little different. It really depends on you and what you want. Just know that you cant really go wrong.
Hope you enjoy!
Only visible to you
Made it?
Cancel
