Nigella Lawson's creamy mashed potato recipe uses one 'precious' leftover ingredient (Image: bhofack2 via Getty Images) Achieving creamy, fluffy mashed potatoes is the ultimate goal for any home cook. While numerous chefs advocate for milk and butter to accomplish this, there is reportedly a superior approach. Nigella Lawson contends that mash requires no additional flavouring, yet she has revealed a straightforward recipe as a "worthy exception" to this notion. The recipe features in Nigella: At My Table and contains valuable guidance from the celebrated British culinary icon on how she sidesteps "gluey" mashed potato. Nigella's recipe incorporates garlic and parmesan alongside butter to produce a wonderfully velvety result. Yet there's one further crucial liquid required to complete it: starchy water. Nigella's foremost rule for achieving the perfect mash is to employ an electric whisk to render the potatoes "light and airy". She advises cooking them until thoroughly tender beforehand, together with the peeled, whole garlic cloves. A vital step in attaining flawless mash involves reserving the starchy potato water in which the spuds have been boiled — deemed "precious" by Nigella. To accomplish this, simply drain the cooked potatoes from the pan into a colander positioned over a bowl or a separate pan to catch the water. The starchy potato water can be put to good use when making mash (Image: Andrey Znamenskyi via Getty Images) While blending the potatoes, incorporate the garlic and butter into the mixture. Nigella recommends placing the butter in the hot, empty potato pan to let it melt slightly. Return the cooked potatoes to the buttery pan, then measure out some of the starchy potato water into a cup to incorporate with the potatoes. Nigella recommends at least 125ml, but notes that she "never adds less than 250ml" to ensure the mash is "as smooth and creamy as possible". For those partial to cheesy mash with Parmesan, it's worth knowing that folding in the cheese immediately after mashing and whisking is the optimal approach to keeping the mash light and velvety. Nigella's recipe advises stirring the Parmesan in by hand at the very last stage, together with the sea salt flakes. Give the seasoning a final check before serving up the gloriously creamy mash. Ensure our latest food headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings. Choose Wales Online as a 'Preferred Source' on Google News for quick access to the news you value. At Reach and across our entities we and our partners use information collected through cookies and other identifiers from your device to improve experience on our site, analyse how it is used and to show personalised advertising. You can opt out of the sale or sharing of your data, at any time clicking the "Do Not Sell or Share my Data" button at the bottom of the webpage. Please note that your preferences are browser specific. Use of our website and any of our services represents your acceptance of the use of cookies and consent to the practices described in our Privacy Notice and Terms and Conditions .
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