Mashed potatoes will taste better and creamier if you add 1 scrap ingredient chef loves
Take your mashed potatoes to the next level by adding one throw away ingredient that can make them even more flavourful and creamy.
- Eight large potatoes
- 200ml of single cream or milk
- Parmesan rind
- Salt and pepper, to taste
- Begin by peeling and cutting the potatoes into small, evenly-sized pieces. Put them in a large saucepan of salted water and boil until they're tender enough to pierce with a fork.
- Drain the potatoes and let them steam dry for several minutes. Allowing the potatoes to steam dry before mashing removes excess moisture, which prevents fluffy mashed potatoes.
- Next, mix the cream or milk with the Parmesan rind in a small saucepan. Place the pan over medium-low heat and bring to a gentle simmer, adjusting the temperature as necessary to maintain the simmer. Cook for a minimum of 25 minutes.
- Take out and discard the rind, then gradually add the mixture to the potatoes and mash them. Season with salt and pepper before serving.
“, and when it comes to mashed potatoes, Parmesan rinds are amongst them. Much like enhancing a bolognese sauce, Parmesan rinds work their magic on mashed potatoes too. She said:”
A bowl of fluffy, velvety mashed potatoes may be the most straightforward side dish, yet it remains an essential accompaniment to evening meals. Mashed potatoes complement juicy sausages, a warming beef stew or form a key component of a cottage pie.
To achieve the finest mashed potatoes, milk and butter aren't the only ingredients required; there is one addition that delivers far greater depth of flavour, according to chef and recipe developer Sara Haas at All Recipes.
She revealed that certain ingredients are considered "culinary gold", and when it comes to mashed potatoes, Parmesan rinds are amongst them.
Much like enhancing a bolognese sauce, Parmesan rinds work their magic on mashed potatoes too.
She said: "The rind of Parmesan cheese is culinary gold and should never be thrown away. The rind of Parmesan is almost as delicious and useful as the cheese itself, adding a touch of salt and earthiness."
The size of your Parmesan rind is irrelevant. Any size will do the job, though naturally a larger rind will produce a more pronounced flavour.
To infuse the milk or cream with the rind's flavour, place it in a pan over a medium heat and allow it to simmer for a minimum of 25 minutes. The longer the rind remains in the pan, the richer the flavour will become.
Storing a Parmesan rind until needed is straightforward. The ideal spot is inside a resealable freezer bag in the freezer, where it will keep for up to a year.
