Top chef shares unusual tips to make ‘silky smooth mash every time’

Going by the moniker Andy Cooks, the New Zealand chef revealed his top tips for making deliciously ever single time.

“This is how I make every time,” chef Andy Cook began on his tutorial video. His first tip is “don’t peel the potatoes”, instead run a knife around the middle of the potato.

These scored potatoes then need to go into cold water – “not hot” – and salt should be added to the pan, before putting up the heat.

“Once the potatoes are fork-tender, drain them and leave them to steam for a few minutes.” The chef demonstrated how the “skins should pull off” the potatoes, moving onto the next step.

“Use a mouli or ricer instead of a hand masher,” chef Andy Cook advised. “This will make your mash way more consistent.”

Sharing his third tip – although, admittedly “optional” – chef Any Cook recommended using a drum sieve to “push the potatoes through”.

He explained that doing so will ensure there’s “no chance of any lumps” but, at home, he tends to skip over this to tip number four.

“Make sure you mix in your butter and milk in, nice and hot,” said Chef Andy Cook. “If it’s cold, it just seizes up the potato.”

Adding more salt seasoning to his creamy mash, the chef then plates up his extremely silky smooth mash.

Commentators, however, were less than impressed. One remarked: “Don’t like drinking mash, mate. I’m fine.”

Another stated: “That’s potato purée not mash.” Somebody else chimed in: “Nearly soup.”

Some people did, however, appreciate the effort put into creating the creamy mash.

One said: “I’m sure this tastes delicious.” Another added: “That mash looks so good!”