What goes better with a great sausage than great mash? More mash of course.

This is a simple recipe that requires only one special tool, a food mill (moulin). If you don’t own one of these, then a traditional masher will do. The reason I prefer the moulin is that there is no pressure on the potato and it will accept the other ingredients more readily. Plus, it starts you off with a more fluffy texture so you get an idea of what extra you need to add.

Boil a large pan of water, with plenty of space still left for the addition of the potatoes. You need about 8oz or 250g of potato for each person. Here is the first secret here, don’t peel the potatoes, just make sure they are clean. Keeping the skin on stops them from becoming too crumbly and helps to retain their moisture. Drop the potatoes into the boiling water and leave. To test they cooked insert a skewer, once it goes through with little give, the cooking is done. Drain the pan and plunge the potatoes into cold water to make them easy to hand peel. The peeling should be just a case of taking hold of a piece of loose skin and pulling away from the potato.

Once done, cut into big chunks, then feed through moulin on the coarsest plate you have. If you don’t have a moulin, use a masher or fork, gently. Don’t be tempted to use a food processor, this will create a stodge. Add about a teaspoon of unsalted butter per portion. Stir, test texture and then add hot milk until you are happy with the consistency. Finally, add seasoning.

You don’t want the mash too moist, it still needs to be able to soak up any cooking juices, sauce and gravy.


Think of sausage in meal and most people are only a couple of mental jumps away from mashed potato. There are few things more comforting than great sausages, onion gravy and mashed potato. Joel Rubochon, the most Michelin starred chef in the world, gained one of his stars on the back of his mash. Now Joel isn’t going to roll over and give us his recipe, but we can start off the search with the key ingredient, thepotato. In supermarkets all over the country we see descriptions such as white potatoes, new potatoes or  even baking potatoes, but this does not help us to understand the desired properties of the spud inside the bag. Potato varieites are graded on a scale from waxy to floury. Waxy potatoes are the firm varieties that work well in salads or boiled whole, especially new, to go along side fish dishes. The floury potato crumbles a lot easier when boiled and is more suited to roasting and mashing.

According to the British Potato Council, the best varieties for mashing are:


Coming up soon are some great mash recipes, stay tuned …

© 2011 Staffordshire Fine Foods A Peel House Investments Brand Suffusion theme by Sayontan Sinha