AAh, the quiet comfort of mashed potato. The right variety of potatoes, properly cooked and mashed to a smooth, creamy texture with lots of butter and salt. The secret ingredient for super-creamy mash is whisking in an egg at the end. I learned this when I was living in England many moons ago and asked the chef in a pub how he made his mash so creamy. An obliging chap, he told me the simple secret. A French chef friend maintains that an equal ratio of butter to potato is the key, but in deference to my arterial health I go with the egg.
By Amie Brûlée
Amie Brûlée is a musician, performer, teacher and researcher. She sings, plays piano, double bass and ukulele, unearths old songs and writes new ones. Amie also has a PhD in wine and anthropology and adores teaching wine tasting, gastronomy and song-writing. Amie lives in central Victoria with a house full of instruments, a head full of songs and a cellar full of wine.View all of Amie Brûlée's posts.