Tips For Using Potatoes For Bangers & Mash

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the old English favorite Bangers and Mash. So I decided to enlist the help of my friend the whisk to help smash these up a little faster. And since this is a really delicate wire whisk I'm just doing a, you know, simple up and down smashing motion. And looks like I need to add a little bit more of that heavy cream to these here in a second. But we will get to that. What I also need to do right now is add salt and pepper because currently these have none in it. And of course, if I was really making English food, I wouldn't use salt and pepper but that's just not very nice. Of course the joke would also be that I would just boil everything in which I clearly haven't. So, that should be a good start. You can see that these are coming along nicely the only thing they need though really is a bit more moisture. So, I'm just going to add that in there. We're going to reserve just a tiny, tiny, tiny bit of this for the gravy. No more than just a couple of spoonfuls really. You could also use milk if you really wanted to. Alright, so there's our mashed potatoes. We'll have to knock all the potatoes out of the whisk now, there we are. Alright, beautiful potatoes. To the final product I guess."