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Mashed Potato

You just can’t beat smooth and creamy mash potato for lip smacking taste! Follow this easy recipe below and give it a twist with apples, pesto or mustard.

Vegetarian

Per Serving %GDA

KCAL 140

FAT 0.9g 1%

SATURATES 0.5g 3%

SUGAR 4g

SALT 0.2g

8 likes

33 comments

Prep Time: 5 mins
Cook Time: 20 mins
Serves: 2 - 4

Best Potato Varieties

Ingredients

700g (1lb 9oz) floury potatoes, peeled and cut into chunks
150 ml (¼pt) milk
salt
freshly ground black pepper

Method

Place potatoes in a pan with just enough water to cover them.
Bring to the boil, then cover with a lid and simmer for 20 minutes or until tender, drain.
Bring the milk to the boil, then pour the milk over the potatoes and mash until smooth.
Season to taste and serve immediately.

Just a few simple ingredients can transform this classic mashed potato into the perfect partner for any dish:

Apple Mashed Potato
Add a grated red skinned eating apple, tossed in a little lemon juice to the mash just before serving.

Horseradish Mashed Potato for Roast Beef
Try adding a teaspoon or two of horseradish sauce to the mash just before serving with British Beef.

Pesto or Mustard Mashed Potato
Stir in 1-2 teaspoons of pesto or mustard per person.

Caramelised Onion Mashed Potato
Add caramelised onions to a bowl of mash to serve with beef casserole,

Herb Mashed Potato
Mix in chopped fresh herbs such as oregano or dill, which are delicious with chicken or fish, or try basil or thyme if you're serving the mash with a tomato-based dish

Find More ways of cooking mashed potato at: www.guardian.co.uk/lifeandstyle/2008/nov/22/source-it-potatos-root-vegetables

Tell us what you think...

jide hassan 19/07/2011 11:23am (7 months ago)
Its nice.
Darren 05/07/2011 2:26pm (7 months ago)
How to make Ulster Champ
Ingredients
3lb potatoes
½ pint milk
3oz butter
salt
1 large bunch of scallions (spring onions), finely chopped
Preparation method
Boil or steam the potatoes. If you have boiled them in their skins remove skins. Then remove from the pan / steamer. Mash thoroughly.
Boil the milk and add to the potato, together with the scallions
Season, add a large knob of butter and stir well. Pile into serving dish.
Alternatively you can make a well in the centre and add the butter there.
Serve immediately.
Potato Council 28/06/2011 11:12am (7 months ago)
Good advice Dave, you could also add a low-fat cream cheese with the horseradish...creamy but with a little kick. Hope the site has inspired you!
Potato Girls
Dave 27/06/2011 6:22pm (7 months ago)
I find once you have drained off ya tatties break them up with fork first and work in a little of the butter.
Transfer them to a plastic bowl and give them a good mashing with milk and butter. Using a plastic bowl stops the mash from sticking to the side and all of potatos gets mixed in well.
Try adding either mustard or Horseradish. Or to spice it up a teaspoon of Worcester sauce.
Enjoy
Potato Council 20/06/2011 3:15pm (8 months ago)
Hi Ester, you can add all sorts of flavouring with your mash to make it even more tasty. Visit the Potato Girls on Facebook or Twitter and receive more tips :0)
Ester Esty likes this 20/06/2011 11:36am (8 months ago)
It sounds so good and I can't wait to try it!
Potato Council 26/05/2011 10:19am (8 months ago)
Hi Teresa,

Desiree and Estima are also great mashing varieties and are easily available in most supermakets/grocers. How wonderful that your son is having sausage and mash for their wedding feast. I can't think of anything more satisfying!

I would suggest speaking to a professional caterer with regards to quantities, but a great cooking cheat is to make sure the potato is cut up in small chunks, this will reduce the cooking time. Also if you add warmed milk to the mash it will make it lovely and creamy!
Hope the wedding goes well
Thanks,
Potato Girls
Teresa Elcock 23/05/2011 9:32pm (9 months ago)
Thanks for the advice about which kind of potato to usefor mash but which is around at this time of the year. My son is getting married in the garden and wants sausage and mash for 130 people so I am researching which is the right potato but wondered what was in season in the summer. The wedding is on the 23rd July. Do you think 1 kilo between 4 people of un peeled pots? Any adice about the best way to keep mash hot? Any top tips when cooking such large quantities? Thanks
Anja likes this 06/05/2011 2:45pm (9 months ago)
Tried the Mustard Version and it is delicous :) and mega cheap
Sarah Benson likes this 17/03/2011 7:42pm (11 months ago)
I only ever steam potatoes for mashing because I thought that vitamins were lost during boiling but less in steaming. Does steaming make any difference to the mash?

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