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Basic mashed potoatoes

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Is this the most popular way of eating sausages? Sausages, mash and gravy must be the ultimate sausage dish. All you have to do is pick which sausage flavour to use with which mash!

Mash can be as easy as potatoes, milk and butter, a traditional food or a 3 star treat enlivened with a variety of flavourings. We have included a basic recipe and several variations.

Mash tips

For the best mash use a potato ricer. This is the strange looking implement pictured above. It looks like a giant garlic press. You put the cooked, unpeeled potatoes in, press the handle and out come treads of perfect, fluffy mashed potato. Best of all the skins are kept inside. Every sausage fan should have one!

The choice of potato makes a big difference, use floury potatoes such as Cara, Desiree, Golden Wonder, King Edwards or Maris Piper.

Boil the potatoes with the skins on, this traps more flavour in the potato (the only exception is if you want to cook the potatoes with a flavouring such as garlic).

The best mash is made from dry potatoes. Once you have drained the cooked potatoes, leave them in the hot cooking pot for a few minutes to dry.

Potatoes can become soggy if they are cooked before the rest of the food. To avoid this, spread a clean tea towel over the pan, put the lid on and keep somewhere warm. Mash the potatoes once everything else is ready. The tea towel will absorb steam, preventing it making the potatoes soggy.

You can use an electric hand whisk to make mash but never use a food processor. The blade will shred the potato cells releasing too much starch and leaving you with wallpaper paste.

Try to use butter at room temperature and warmed liquids.

900 g floury potatoes
100 g butter (ideally at room temperature)
100 ml warmed milk
Salt and black pepper


Boil whole potatoes in a large pot of boiling water until tender this takes 20 - 30 minutes depending on the size of the potatoes
Drain the potatoes, return them to the warm pan and cover for a few minutes to dry
If using a masher you will need to peel the potatoes (a rubber glove might be useful). If you are using a potato ricer you can simply use unpeeled potatoes
Mash using a potato ricer or masher
Add butter and warmed milk, beat vigorously to remove any lumps and lighten potatoes
Check seasoning and serve hot

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