The Best Mashed Potato Showstoppers
Ever wondered how to take your mashed potatoes from average to awesome? Our delicious mashed potato uses Rudolph potatoes to create a mash centrepiece fit for any dinner table, and with a special festive twist you can take your mash to the next level for Christmas day, smashing!
- 30 mins
- Serves 4
- 6 Large Rudolph Potatoes
- 75ml Single Cream
- 1 Red Bell Pepper
- 1 tbsp Flat Leaf Parsley, chopped
- Salt and Pepper to season
- Peel the Rudolph potatoes and chop before adding to a saucepan. Fill the saucepan with water until the potatoes are covered and then bring the pan to a boil.
- After about 10 minutes, or until you can pass a fork through a potato with ease, drain the water from the potatoes and a little at a time, add the potatoes through a potato ricer and into a large bowl. TOP TIP: You will always get smoother mashed potato with a potato ricer, but you can use just a potato mashed should you wish.
- Once all of the potatoes have been made into smooth mash, add 75ml of single cream to the mixture, beating with a wooden spoon.
- Finely chop a red bell pepper, the smaller you can get the chunks the more delicate the finished mashed potatoes will be, and add to the mashed potato mix.
- Add the chopped parsley to the mashed potatoes and salt and pepper to taste before mixing.
- Using a large piping bag with a star shaped nossle, fill with the mashed potato mix and begin piping mashed potato towers onto a baking tray covered with baking parchment. The towers can be as large as you wish, ours were about 7cm tall. Continue until the baking tray is full.
- Place the mashed potato towers into the oven for 5-10 minutes, or until the towers are golden on the outside.
- Serve immediately!
These mashed potato towers work brilliantly with all meats and vegetables, and you can use different herbs depending on what you are serving them with, for example you may want to use finely chopped rosemary or mint with Welsh Lamb PGI.