the name says it all!
For best results, scrub the skin well to remove any dirt.
Place into a saucepan of cold, salted water and bring to the boil.
Test with a skewer to check if thoroughly cooked.
Drain and remove skin.
If using a potato masher/fork - return to saucepan and mash until lump free.
If using a potato ricer - rice the potato into the (still warm) saucepan.
Gently beat in the egg (one at a time) - the heat from the potato will 'cook' the egg.
The addition of the egg prevents the need of butter, milk or cream, but yields a wonderfully creamy, lightly textured mash. If you use free range/organic, the intense yellow of the yolk gives a fabulous colour to the mash!
Season with salt & pepper to taste.
Depending on the quantity/quality of potatoes you are mashing will determine how much egg you will need. More egg will give a looser mash, less egg a firmer mash.
I always add 2-3 crushed cloves of garlic while cooking the potatoes & then mash all together. Makes wonderful garlic mashed spuds!
In a twist on colcannon I sometimes add a handful of chopped spring onions (white and green) and/or some sauteed cabbage for a zingier mash.
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