Salt and vinegar mashed potatoes

My favorite potato chip flavor in the whole wide world belongs on my thanksgiving and christmas table, too. Personally I love acid in cooking and malt vinegar is a perfect condiment in my mind.

The way I see it is, if it works on a potato chip, why not any form of potato? Thus, the salt and vinegar mash was born. Hallelujah.

Ingredients:

1 kg, or about 2 lbs, russet or yukon gold potatoes, or similar starchy variety, peeled

60g butter, salted and melted

90g whole milk, warm

1 tbsp malt vinegar

a big pinch of salt, about 1 tsp fine cooking salt

Garnish:

an extra nob of butter, a dash of malt vinegar and a pinch of flakey salt

if you’re feeling up for it, add some crushed salt and vinegar chips on top too

Method:

Peel and cut potatoes: wash and peel potatoes. Slice into evenly shaped small pieces. The smaller they are the faster they will cook.

Cook potatoes: bring a large pot of water to a rapid boil. Add lots and lots of salt, so it tastes like the sea. Add potatoes and simmer for 30 mins or until a fork can easily puncture through. Once soft and easily breakable, drain all the water but don’t rinse. Mash until your desired consistency.

Add butter and milk: melt butter in a small pan and add it to the mash. Mix to incorporate the butter evenly. Warm milk in the same pan you melted the butter in. Add to the mash and mix in until evenly combined.

Add vinegar and salt: add 1 tbsp malt vinegar and a biiiggg pinch of salt, or measure 1 tsp fine salt. Mix to combine and taste. This part will depend on your personal taste, so add more salt or vinegar, or both. Personally I find myself adding more salt. Remember though there will be more salt and vinegar on the top as a garnish.

Serve: once fluffy and perfectly seasoned, dollop onto a serving plate and add a knob of butter on top. Add a few extra splashes of malt vinegar and a pinch of flakey salt. If you’re feeling up for it, crush some salt and vinegar chips on top, too.