Ask The Chef
Newcastle Herald
Wednesday April 16, 2008
Q At the supermarket they have different varieties of potatoes for different things. What is the best potato for mashing?
A There are many varieties of potatoes available, each suited to particular cooking methods. Waxy potatoes like kipflers, bintje or pink eyes are great boiled for salads or roasted, whereas floury potatoes like sebagos or russet burbanks are more suited to frying for chips. (Toolangi delights are superb for gnocchi and nicola chats or pink fir apples are good just steamed.) My favourite for mashing is the spunta, although desirees do a good job too. I think the best way to cook potatoes for mash is to bake them whole on a bed of rock salt this way they don't absorb moisture during the cooking and can therefore take more cream and butter. Depending on their size, the potatoes should take about an hour use a skewer or small knife to check for tenderness. When done, halve the potatoes and scoop out the flesh. Pass through a sieve into a saucepan and place on a low heat. Heat some cream and butter (I like to use equal proportions) until the butter is melted and pour onto the potato. Mix until you reach the desired consistency and season with salt, pepper and a small squeeze of lemon juice. A clove or two of crushed garlic can be added to the cream and butter then strained off while adding to the potato.Chef Peter Bryant's Restaurant II in Newcastle has been awarded a Sydney Morning Herald Good Food Guide chef's hat. Email your questions to features@theherald.com.au with "Ask Chef Bryant" in the subject line.
© 2008 Newcastle Herald