WHAT POTATOES ARE BEST FOR MASHING RECIPES

Steps:

• The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool. Now here’s the trick; choose the two chunks that are most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter then put in the fridge on a tray lined with non-stick paper and chill overnight.
• The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast for 40 mins without disturbing, then turn the potatoes and turn the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
• Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
• Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
• Serve mashed potatoes topped with a few grinds of pepper.
• Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.