Potato: Our favourite ingredients to cook at home
A floury potato is what you want for mash and for hash: it breaks down at the edges and takes butter well. Boil until a knife slides in with no resistance, then drain and let the steam off before mashing, or the mash turns wet.
Our Shepherd's Pie is topped with buttery mash, roughed up with a fork so the peaks brown, and our Corned Beef Hash uses boiled potato chopped rough. If you want the shortcut, Prime Food stocks Batchelors Smash instant mashed potato 360g.