International dishesSteamed DishesEurope and North Americaabout 40 minutes
Cheesy mashed potatoes earn their place through a smooth texture, a light richness and the way they sit beside almost anything. The difficulty is that potato turns gluey easily, and mashing it while still piping hot makes it paste.
Twenty five minutes of boiling brings the potato to tender, then a bowl of cold water cools it fast before mashing. Peeling the skin off carefully before boiling is what makes the finished mash smooth. Fried chicken, steak or soup all sit well next to it.
This batch weighs about 1.7kg, at roughly 55 calories per 100g.
Method
Scrub the surface of the potatoes clean, peel them, then drop them all into water so they do not darken.
Put the potatoes in a pot with enough water to cover, adding 15g of salt to season them through. Boil over high heat for 25 minutes until tender, then transfer the potatoes to a bowl of cold water to cool quickly.
Cut the potatoes into small pieces so they mash easily, or drop them straight into a blender.
Add 30g of shredded cheese and 250ml of unsweetened oat milk to the potatoes and blend on a medium setting until soft and smooth.
Put the potato mixture into a steamer along with half a litre of clean water and cover tightly so it comes up quickly. Once steamed it is ready, and it goes well with fried chicken, steak or soup.
Tips
Peeling the skin off carefully before boiling is what leaves the mash soft and smooth.
Cooling the boiled potato in a bowl of cold water before mashing keeps it from turning gluey.
Oat milk goes in a little at a time, since a mixture that runs too loose will not hold its shape.
Blending at a medium speed is right, as too much force makes the potato stretchy.
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