While the basic method for making mashed potatoes is similar across many cultures, this recipe provides a classic and comforting version often enjoyed in Scotland, where they are simply known as “tatties.”
Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients:
- 1 kg (approximately 2.2 lbs) potatoes, preferably Maris Piper, King Edward, or Rooster (good for mashing)
- 100-150ml (½ – ¾ cup) whole milk or double cream (for a richer mash)
- 50-75g (¼ – ⅓ cup) unsalted butter, plus extra for serving (optional)
- Salt and freshly ground black pepper to taste
- Optional: A small knob of butter for swirling in at the end
- Optional: Finely chopped fresh chives or parsley for garnish
Instructions for cooking Mashed Potatoes:
1. Prepare the Potatoes:
- Peel the potatoes and cut them into evenly sized chunks (about 2-3 inches). This helps them cook at the same rate.
- Rinse the chopped potatoes under cold running water to remove excess starch.
2. Cook the Potatoes:
- Place the potatoes in a large saucepan and cover them with cold, salted water. The water level should be about an inch above the potatoes.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer gently for 15-20 minutes, or until the potatoes are easily pierced with a fork or knife.
3. Drain the Potatoes:
- Once the potatoes are cooked, drain them thoroughly in a colander.
4. Mash the Potatoes:
- Return the drained potatoes to the empty saucepan.
- Place the pan over low heat for a minute or two, stirring constantly, to allow any remaining moisture to evaporate. This will result in a fluffier mash.
5. Add Milk and Butter:
- While the potatoes are still warm, add the butter and milk (or cream) to the saucepan.
- Start mashing the potatoes with a potato masher until they are smooth and creamy. You can also use a potato ricer for an exceptionally smooth texture.
- Gradually add more milk or cream if needed to reach your desired consistency. Some people prefer a thicker mash, while others like it looser.
6. Season and Serve:
- Season the mashed potatoes generously with salt and freshly ground black pepper to taste.
- Stir well to ensure the seasoning is evenly distributed.
- If desired, swirl in an extra knob of butter just before serving for added richness.
- Garnish with finely chopped fresh chives or parsley, if using.
Serving Suggestions (Scottish Style):
- With Haggis, Neeps and Tatties: Mashed potatoes (“tatties”) are an essential part of this iconic Scottish dish, served alongside haggis and mashed turnips (“neeps”).
- With Sausages: Creamy mashed potatoes are a classic accompaniment to sausages, often served with onion gravy.
- With Steak Pie: A hearty serving of mashed potatoes is perfect for soaking up the rich gravy from a traditional Scottish steak pie.
- With Fish: Mashed potatoes can be served alongside grilled or pan-fried fish.
- As a side to stews and casseroles: Tatties are a comforting and versatile side dish for many Scottish stews and casseroles.
Tips for Perfect Mashed Potatoes:
- Start with cold water: This helps the potatoes cook evenly from the inside out.
- Don’t overcook: Overcooked potatoes can become gluey.
- Warm the milk/cream: Warming the milk or cream before adding it to the potatoes helps to keep them warm and makes them creamier.
- Use the right potatoes: Potatoes with a high starch content, like Maris Piper or King Edward, are best for mashing.
- Don’t over-mash: Over-mashing can also lead to a gluey texture. Mash just until smooth.
- Taste and adjust: Always taste and adjust the seasoning to your preference.
Enjoy your delicious homemade Scottish mashed potatoes!