A HEARTY dish of mashed potatoes is a staple in most households across the nation – and turns out, there’s an easy to make it even better.
Turns out, there’s an easy way to make your mash even creamier – and all you need is a common kitchen ingredient[/caption]
Add salt, pepper, butter and milk, as well as the star of the show – mayo[/caption]
At first, she demonstrated in the video, you start by boiling your potatoes and finding all the other key ingredients.
Once the spuds are ready, mash them and add a generous dollop of butter, salt and pepper to taste, milk, as well as the star of the show – mayonnaise.
Again, this is to personal preference, but Maritza used only a tablespoon and a half for her mash.
But despite being unable to recall where she learnt this from, the simple hack seems to have become a staple in her household.
With almost 203,000 views on social media, the clip has taken the internet by storm and has seen dozens of comments.
FABULOUS BINGO: Get a £20 bonus & 30 free spins when you spend £10 today
Whilst some claimed to have been doing this for ages, others flocked to share their top hacks for the ultimate mashed potatoes.
There were many alternatives to mayo, such as swapping it with cream cheese and sour cream, the latter of which Maritza promised to try.
Meanwhile, one claimed that an egg makes all the difference, especially when paired with salt and pepper.
”Hear me out,fry some small chopped onion in sunflower oil or butter and mix it with the potatoes,add some salt and it’s the best,” a fellow foodie advised.
A second added: ”I put a spoon of Mayo and a spoon of sour cream. Definitely not the healthiest but it’s super yummy.
”Some garlic salt too.”
”Ima have to try this though !!” a mash fan was intrigued by the results.
Have some leftover spuds that need to be finish before they go off? Well, one chef recently revealed how to make the perfect roasties – and all you need is a 7p secret ingredient.
While many of us think we know how to make roast potatoes, it turns out that we’ve been making them all wrong
The right way will get them perfectly crispy on the outside and fluffy on the inside, every time, according to chef and author of seven cookbooks, Sam Stern.
The chef is based in London and posts on the video sharing platform under the username @samsterncooks, where he has amassed 19.2k followers and 189k likes.
He recently posted his roast potato hack recipe with the caption “There’s a few sneaky tricks on how to make the best roast potatoes in the world.”
He said: “The best roast potatoes you will ever eat.
“There are several tricks I’m using to ensure the perfect roastie.
“Bicarbonate of soda when parboiling gives you a better surface for crisping.
“Then I love roast potatoes when you roast a chicken with them, all of that flavour goes into the spuds.
“So instead we are using a chicken stock cube for that flavour, you can sub in a veggie stock cube too.
“Finally we are cooking in clarified butter for a buttery flavour but still incredibly crisp texture.”
In the clip, we see Sam demonstrate his roast potato method.
First, he peels, quarters and places 1kg of potatoes into a large pan of cold water, along with one tablespoon of salt and half a teaspoon of bicarbonate of soda.
He then brings the potatoes to the boil and par boils them for 10-15 minutes.
Following this he drains them and allows the water to steam off, before giving them a little shake for crispier edges.
After this, Sam takes a chicken stock cube and crumbles it into a pestle and mortar or a bowl, with two tablespoons of oil, before combining together.
He preheats his oven to 200c/180c fan and then pours 100ml of clarified butter on to a large baking tray and places into the oven until hot.
Once hot, he removes the tray, then carefully adds the potatoes, along with two bulbs of garlic, a handful of rosemary, a handful of thyme, stock oil and seasoning.
Once this is mixed, he roasts for 25 minutes.
After 25 minutes he turns the potatoes and then roasts again for a further 25 minutes until golden and crisp.
Sam’s finished potatoes look absolutely delicious and this is definitely a recipe worth trying.