Mashed Potatoes
Buttery, comforting and versatile mashed potatoes. A basic dish done right. Fluffy goodness to serve alongside, on top of and under things ☺️This amount of mash serves 4-8, depending on how big your servings are.
Servings: 4 portions
Ingredients
- 1 kg potatoes
- salt
- ½ teaspoon ground white peppercorns
- 200 ml/g whole milk
- 100 g butter
Instructions
- Prep Potatoes – Peel the potatoes and cut into even large chunks.1 kg potatoes
- Simmer – place the potatoes in cold water (enough to generously cover). This will be about 1 ½ litres, but there's no need to measure. Add a teaspoon of salt. Bring to the boil over high heat. Lower the heat to maintain a gentle simmer. Cook until very tender, but not disintegrating to mush. This will take about 15-20 minutes, depending how small you cut the potatoes.salt
- Drain & Steam – turn off the heat. Drain the potatoes in a colander, then set over the empty still-hot pan to steam dry for a few minutes.
- Mash – while the potatoes are still warm, rice or mash the potatoes and place in a large bowl.
- Milk, Butter, Seasoning – combine the milk, butter, a teaspoon of salt and the pepper in a small bowl/measuring jug. Microwave until melted and hot. Pour over mash and use a silicone spatula to combine well. Serve straight away or cover closely with plastic wrap.salt200 ml/g whole milk100 g butter½ teaspoon ground white peppercorns
Notes
Leftovers – the mash will dry out a bit in the fridge. To help return it to it’s former glory, reheat in the microwave then stir through a touch more milk and/or butter.
Not suitable for freezing- I've tried; the texture goes a bit weird.