I went wrong with mashed potatoes – a celebrity chef reveals the “right” method for Christmas

I went wrong with mashed potatoes – a celebrity chef reveals the “right” method for Christmas

Roast potatoes may be the traditional potato favorite for Christmas brunch — but you can’t go wrong with a healthy meal of mash, either.

Well, if you’re looking to serve them as an extra side on Sunday, you might want to take notes from celebrity chef Andrew Rudd.

Speaking to RSVP Live, the professional chef—who owns private hire venue Medley in Dublin—revealed that people often make two major mistakes when preparing mash.

First, Andrew advised using a potato masher rather than a masher to ensure the texture was silky smooth.

Chef Andrew Rudd advised making mashed potatoes on Christmas Eve rather than the 25th

Although the chef says mashing “still works,” the masher—which works like a garlic press—is key to making a super mush because it pushes the potatoes through a sheet of tiny holes.

During the process, potato cells tear as they pass through the perforated base—preventing the spud from overworking—while the tool also turns potatoes into rice-sized chunks, which contributes to their overall lightness.

Once the potatoes were ready, Andrew said, ‘Get a small saucepan and add the cream, milk, salt, pepper and nutmeg.

“Put the potatoes on the stove and gradually add that mixture with a spoon.”

The chef urged people to use a vegetable dish when preparing the puree to make it light and fluffy

The chef urged people to use a vegetable dish when preparing the puree to make it light and fluffy

Secondly, the expert recommended making your own mash on Christmas Eve — not being able to give it your full attention runs the risk of ending up in a sloppy mess.

“It’s a great idea to cook the mash the day before,” Andrew said. “Because it’s one less thing to do in the day.”

Earlier this week, award-winning chef Richard Bainbridge revealed his secret ingredient in taking roast potatoes to the next level.

Speaking to The Mirror, the former Great British Menu contestant – who appeared in the BBC series in 2015 – urged people to make the most of an ingredient they likely already have in their pantry.

One chef claims that the secret to perfect baked potatoes is a ground chicken stock cube

One chef claims that the secret to perfect baked potatoes is a ground chicken stock cube

Richard Bainbridge (pictured in the show) was featured on the Great British Menu in 2015

Richard Bainbridge (pictured in the show) was featured on the Great British Menu in 2015

Before putting it in the oven, the owner of Benedicts in Norwich said he crushes a chicken-flavoured cube on top of it.

Not only is the extra step quick and easy, but he claims it makes them absolutely “epic” tasting on the day.

On top of that, the chef advised people who make a traditional shrimp cocktail to top it off with some frozen berries for a little extra zest.

Explaining how home cooks can organize a Christmas, Richard urges the home cooks to prepare the pastries, brandy butter and cranberry sauce in advance.

He said: ‘When it comes to any big party or when you are asked to cook for large numbers preparation is essential.

“ For example, two weeks before Christmas, you should start writing your to-do list and making any items you can in advance so that the bulk of the preparation is completed the day before and in the morning and you can be calm and relaxed. A glass of sherry on hand as no one likes to see a stressed chef! “

Read more:

A nutritionist shares her simple recipe for crispy, crunchy French fries—and it only needs five ingredients

Why we’ve all gone crazy with “grazing”: Forget the appetizers and cocktail sausages. Now the most stylish hosts wow their guests with picture-perfect dishes

How to make lasagna using leftovers: Celebrity chef Maggie Beer gives her simple tips—and she uses a very unlikely pantry item in place of pasta sheets

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