One of my favourite poems as a child was about mash. It perfectly summed up my love for the creamy, soft mountains of whipped potatoes that would accompany a multitude of meals. We would take it in turns to be the one who would mash and then beat butter and milk into the potatoes, and the prize, or chef’s privilege if you will, was to be able to lick the whisk!
Nowadays, I have a fool-proof, quick and ever so easy way of making mashed potatoes. It’s done in the Instant Pot, takes a couple of minutes to prepare and then just 15 minutes. Perfect mash with zero effort. But before I give you the instructions I think this poem is worth sharing – it’s short, don’t worry!
- Mashed Potato/Love Poem
- by Sidney Hoddes
- If I ever had to choose between you
- and a third helping of mashed potato,
- (whipped lightly with a fork
- not whisked,
- and a little pool of butter
- melting in the middle…)
- I think
- I’d choose
- the mashed potato.
- But I’d choose you next.
- Potatoes, peeled and cut into 2-inch chunks
- 25g butter
- 2 cloves garlic (peeled) (optional)
- 2 sprigs rosemary (optional)
- 1 cup water (160ml)
- Salt and pepper to taste
- Milk/cream/creme fraiche/butter
Step 1: Place your prepared potatoes into the Instant Pot (however much you need). Add the butter and water along with the garlic and rosemary (if using).
Step 2: Put the lid on and set the valve to sealing. Set the Instant Pot to cook manually for 15 minutes on high pressure.
Step 3: Either allow the pressure to depress naturally or do quick release (safely using a tea towel/long handled wooden spoon).
Step 4: Remove the rosemary and mash the potatoes, adding any extra fat (e.g. milk/cream/creme fraiche/butter) to taste along with salt and pepper.