The mashed potato can make a great accompanying side to a variety of dishes, you can whip up this creamy dish in no time at all! Firstly, pick a good variety for the process - Desiree or Maris Piper tend to go down well being the smoothest. Simply take a handful of spuds (four should do the trick depending on how many people you cooking for), place in a microwavable dish, cover and microwave for around 10 minutes on full power. Refrain from scoring or piercing them before - this helps the potatoes steam from the fluids inside which will give you that soft mash texture.
Once they are ready, place the spuds in a bowl before adding a knob of butter or tablespoon of cream (make sure these are at room temperature for maximum smooth consistency) and mix together with a fork or masher.
Find out how to mash potatoes in traditional fashion here.
Baked potatoes or jackets are a great snack in itself with the addition of a scrumptious topping. Jackets are usually started off in the microwave and transferred to the oven, but you can execute the whole thing in the microwave alone. It’s simply a case of scrubbing your spuds, pricking the skin several times all over and placing it into the microwave for around 4-5 minutes per potato. Prodding the skin prior will allow the skin to crisp and the inside to soften. After this, turn it over and cook for a further 4-5 minutes.
You can cook more than one at a time too – you’ll just need to up the cooking duration by 4-5 minutes for every addition. Once finished extract, slice down the middle and sprinkle on your topping – it’s that simple.
Check out some terrific jacket potato recipes here.
The cornerstone to any Sunday roast is the roasted spud, there are so many elements to consider and get right in a full-on roast so the addition of a microwave can help ease the pressure. Prep your potatoes with the usual wash before chopping them up into cubes or small thumb-size chunks – four potatoes would be a good amount. Splash a good two tablespoons worth of olive oil over the spuds, add in your preferred seasoning as well as salt and pepper on top. Before placing in the microwave for 10 minutes, cover with cling film leaving a little breathing space – this allows the insides to steam and soften whilst the heated olive oil will crisp up the exterior of the potatoes nicely.
Remove and you’ve got yourself an awesome dish of golden brown roasted potatoes!
Feast your eyes on the classic roast potato method here.
Certain dishes such as mashed, boiled and roast potatoes require us to peel the lovely skin off of our spuds to create smooth textures. There are actually several ways to go about peeling potatoes from the traditional chopping approach to even speedier methods which you may not have come across before. Ensure the best and smoothest results with our handy guide.
Probably one of the most popular side-dishes in the world, chips (or fries for our overseas friends) are perfect for serving up alongside a main, or even having by themselves with a hearty dollop of your favourite condiment. Knowing how to fry chips properly can make or break your next batch so here are some tips to make sure you get that perfect crispy and fluffy finish!
As far as cooking skills go, boiling potatoes is not perhaps the most adventurous, but what they lack in glamour they more than make up for in versatility and usefulness! Whether you’re boiling some up for a salad or serving as a simple side-dish with garlic butter, you’ll want to make sure you get them just right!
This campaign was originally produced in the framework of a programme co-financed by the European Union