There’s nothing more comforting than a big dollop of creamy mashed potato with a flaky pie or hearty stew.
But according to Food Network chef Tyler Perry, most people are cooking their mashed spuds incorrectly.
The expert cook told Popsugar that the age old method of boiling, draining the water and then mashing is incorrect, as you’re throwing all the flavour away with the cooking liquid.
Instead, he recommends cooking the potatoes in cream and butter and then collecting the resulting liquid to use to mash the potatoes with.
Food Network chef Tyler Perry has revealed how to make the perfect mash potatoes – by cooking your spuds in cream and butter instead of water
‘When the potatoes are tender, I put a bowl on the counter and a colander inside that bowl.
I pour the potatoes through the colander, and the cream will collect on the bottom,’ he said.
‘Then I’ll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it’s the most incredible flavor profile.
‘It’s the best mashed potato you’ll ever taste in your entire life.’
Tyler’s recipe for perfect mash
Add peeled, chopped potatoes to a pan with cream, 3 tablespoons of butter and 3 tablespoons of olive oil.
You can also adds salt, herbs and garlic for flavouring. His favourites are sage, rosemary and a pinch of thyme.
Cover the pot and allow it to simmer for about 20 minutes until the potatoes are tender.
Place a colander in a bowl and pour the potatoes through the colander.
Then return the potatoes to the pot and pour in the potato-infused garlic cream and mash it through.
Water in banned! Apparently boiling potatoes is not the path to perfect mash as you end up throwing a lot of flavour away with the water
Mashed potato isn’t the only traditional staple that cooks have been getting wrong for years.
Just last week renowned cookbook author Harold McGee revealed that for perfect pasta in 10 minutes, you should cook it in a frying pan rather than a saucepan.
The pasta should go in first, followed by one and two litres of cold water to prevent the strands from sticking together.
The water should ideally cover the pasta by about half an inch, McGee advises.
Then just turn the heat to a medium temperature and stir occasionally. Before you know it, you’ll have a perfectly cooked plate of pasta.