A professional cook has revealed his unusual trick for creating the perfect creamy, mashed potatoes every time.
Morgan Hipworth, the founder of Melbourne business Bistro Morgan Bakehouse, shared his simple four-ingredient recipe where he used potatoes, butter, sea salt and – most surprisingly – boiling milk to make the side dish.
‘I hate lumpy mash potato with a passion so here’s a recipe for perfect smooth and creamy mash every time,’ the 19-year-old said in his TikTok video.
‘I promise you this will be the smoothest mash you’ve ever had.’
Home cook Morgan Hipworth (pictured) has revealed his secret trick to creating the perfect creamy, mashed potatoes every time
How to make Morgan Hipworth’s perfect mashed potatoes
INGREDIENTS
500g potatoes
100g butter
100g boiling full cream milk
Sea salt to taste
METHOD
Peel and cut the potatoes into large chunks. Cooked them in a pot seasoned with a generous amount of sea salt.
Drain the potatoes and pass through a potato ricer. Return the mashed potatoes to low heat, and stir for five minutes.
In a different pot, pour in milk and bring to boil. Slowly add to the potato mixture, along with butter.
READ RELATED: Weight loss: Dr Michael Mosley on 'best' diet plan to help burn fat – 'start gradually'
Stir until the potatoes are light and fluffy. Season with extra salt if needed.
<!—->Advertisement
He started by peeling and cutting the potatoes into large chunks. Morgan then cooked the spuds in a pot seasoned with a generous amount of sea salt.
‘Boil in water as salty as the sea until the potatoes are tender,’ he said.
‘Drain the potatoes and pass through a potato ricer.’
If you prefer smooth potatoes, pushing them through a potato ricer or a sieve will remove all traces of fine lumps.
He started by peeling and cutting the potatoes into large chunks. Morgan then cooked the spuds in a pot seasoned with a generous amount of sea salt
Push the potatoes through a potato ricer to remove all traces of fine lumps. In a different pot, he heated up full cream milk until it’s hot. Boiling the milk creates a beautifully creamy mash and fluffy consistency
Return the mashed potatoes to low heat, and stir for five minutes.
In a different pot, he heated up full cream milk until it’s hot. Boiling the milk creates a beautifully creamy mash and fluffy consistency. Pouring cold milk straight out of the fridge can cool down the hot potatoes.
‘Bring your milk to the boil and slowly add to the potato mixture, along with butter,’ he said.
‘Stir until your potatoes are light and fluffy.’
Morgan added: ‘Taste your mash before serving and season with extra salt if needed. You can also add any of your favourite herbs.’
The video has since been viewed more than 99,000 times, with dozens saying they are keen to try out the recipe at home.
Source: Food Recipes and News
