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Barry McGuigan in Mash Challenge

Press release: 23/10/2007

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Hell’s Kitchen champion, Barry McGuigan, has deepened Britain’s love affair with potatoes with his smooth, indulgent mash. Yet a survey conducted for the British Potato Council (BPC) shows that many people are not sure what potato varieties to use and are not aware that adding hot milk instead of cold milk really does make all the difference.

Barry’s performance on Hell’s Kitchen has helped generate new interest in mash and the British Potato Council has reported a significant increase in hits to its website mash pages this autumn.  Yet, the survey revealed that one in four young adults (41 per cent of those aged 18-24 and 40 per cent aged 25-34) surveyed said they don’t know which variety to use for making mash.  When presented with a list of seven potato varieties, 51 per cent of adults surveyed named King Edward as a good variety to use.  Thereafter varieties such as Wilja, Charlotte, Estima and Nadine were each named by only 7 per cent, even though Wilja is the only one recommended for mashing by the British Potato Council.

Potato connoisseurs all agree that mashed potato made with cold milk can be unappetising and has none of the creamy smooth texture and flavour you get when you use hot or warm milk. Unbelievably the majority (61%) of those questioned seem to be unaware of this essential top potato tip, and make their mash with cold milk.

Kathryn Race, marketing director at the British Potato Council commented: ”Barry’s winning performance on Hell’s Kitchen has pushed mash back into the limelight as one of top meal accompaniments, yet people are still missing a trick when it comes to making it at home.  Adding hot or warm milk gives a much lighter melt in the mouth feel and it’s best to use a floury potato variety such as King Edward, Wilja or Desiree. They are very versatile and can also be used for fluffy chips or for roast potatoes that are crunchy on the outside and soft on the inside.”

Many ingredients can be added to mash to give an endless choice, and the survey showed that butter comes out top with 67 per cent adding it.  As well as cold (61 per cent) and hot (6 per cent) milk other choices included low fat spread, chosen by 20 per cent, while 6 per cent add cream and 4 per cent add olive oil.

In a bid to find Britain’s ultimate mashed potato recipe, Barry today (23 October 2007) shared his tricks of the trade by cooking his dish for a panel of food experts who taste tested his version against others made by 20 catering students at Hammersmith and West London College. 

With so many options for mash, the panel blind tasted Barry’s recipe against sixteen other mash variations made with three potato varieties – King Edward, Wija and Desiree. They were mashed with different combinations of hot and cold milk, butter, olive oil, single cream and crème fraiche and then judged for flavour, colour, texture, consistency and creaminess.  The mash dish deemed the ultimate favourite was was Barry’s recipe, made with Desiree potatoes, butter, milk and salt.

 “I grew up on potatoes, so I know that they are a fundamental part of our diet and very healthy as a source of complex carbohydrate. I jumped at the challenge of making the mash on Hell’s Kitchen and loved every minute of it, so it was the biggest complement when Marco said it was one of the finest he’d ever tasted,” said Barry McGuigan, former World Boxing Association Champion.


Lisa Woodman                     
Ceres Partnership                  
Tel: 0118 947 5956             
M: 07818 075 065                           
E:lisa.woodman@ceres-pr.co.uk         
 
Jennifer John
Ceres Partnership
Tel: 0118 947 5956
M: 07860 555233
E: jennifer.john@ceres-pr.co.uk  

Editors notes

The British Potato Council is a non-departmental public body working on behalf of potato growers and purchasers to promote British potatoes.  It is funded through a statutory levy on 3,400 growers and potato purchasers and aims to stimulate, develop and promote the GB industry to consumers and customers.

The aim of the organisation is to increase usage of GB potatoes and ensure the GB industry remains competitive.

For more information on BPC visit www.potato.org.uk

Ealing, Hammersmith & West London College (EHWLC) is already one of the largest institutions in the FE sector. Its ambition however, is not just to be 'big' but also to be 'beautiful' with quality at the top of the development agenda. Sites are located in Hammersmith, Ealing, Acton and Southall, where over 25,000 students enjoy courses every year.  The college was also the venue for Jamie Oliver’s Fifteen programme.










 All figures, unless otherwise stated, are from YouGov Plc.  Total sample size was 2,007 adults. Fieldwork was undertaken between 10th - 12th October 2007.  The survey was carried out online. The figures have been weighted and are representative of all GB adults (aged 18+).



Mash taste challenge results – Top 4

Barry’s mash – using Desiree potatoes, butter, milk and salt
College mash – using Desiree potatoes, butter, milk, two egg yolks, salt and pepper
Mash made with butter and milk – using Wilja potatoes
Mash made with milk – using Desiree potatoes

A full table of results is available if required.

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