'I'm a Michelin-starred chef and this mashed potato cooking error is ruining our spuds'
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There's nothing more comforting on cold winter nights than mashed potatoes. And now a top celebrity chef has revealed his best tips for perfecting the dish - and the most common mistakes we make when cooking it. MasterChef host Marcus Wareing, who ran Michelin-starred restaurant Marcus Belgravia in The Berkeley, shared his mash method in his book Marcus Everyday. A British dinner staple, mash is usually served as a side dish to meat or vegetables and can be made using peeled or unpeeled potatoes. Milk, butter, salt and pepper are frequently used to add flavour - but it's not easy to perfect. And In his recipe compilation, the cook urges readers to follow three steps: "Cut evenly, cook evenly and don't rush.".
Here are some of Marcus's tips for a perfect mash... 1. Cut the potatoes evenly. It's important to peel the potatoes cleanly, then wash them and make sure they are cut into evenly sized pieces. This is because, if they are different sizes, the smaller pieces will overcook and they will absorb water, which can make your mash tasteless.
2. Boil them slowly. The potatoes need to be cooked in salted water at a slow boil. If boiled fast, the outside will be overcooked before the middle of the potato is cooked through. This will create different consistency in your mash and make it unpleasant.
3. Leave them to rest. Once the potatoes are cooked, you should drain and leave them for a good five minutes. After shaking them around, you can put them back in the pan, off the heat. Once they have rested, the potatoes are ready to be mashed to your liking, adding butter, cheese or herbs. A potato ricer helps in the process of making mashed potato.