Mashed Potato is a recipe that everybody needs to have in their repertoire. Whilst it is simple and often only has a few ingredients, it can be adapted to suit the menu. When serving with beef, I add a spoonful of Creamy Horseradish Sauce for a bit of heat. With Ham I put a spoonful of mustard or cheddar cheese for a children’s version. Also when you have mash potato left over, there is a whole new world of options. Recipes such as Bubble and Squeak, Potato Cakes and Potato Croquettes. It is fortunately one of those recipes that is never wasted.
Mashed Potato
A simple dish that adds so much to a meal and accepts additives easily.
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Servings: 4 people
Calories: 616kcal
Ingredients
- 2 kg Maris Piper
- 50 g unsalted butter
- 100 ml milk
Instructions
- Peel the potatoes and chop into a similar size.2 kg Maris Piper
- Cook in a large pan of boiling salted water over a medium heat for about 20 minutes, or until tender.
- Drain and leave to steam dry for a couple of minutes, then tip back into the pan and mash well.
- When the potatoes are almost smooth, add half the butter, the milk slowly and a good pinch of sea salt and black pepper.50 g unsalted butter, 100 ml milk
- Mash again until smooth and then taste and adjust the seasoning. Add drop more milk if needed.
- Spoon into a warmed serving dish and spread the remaining butter over the top of the mash to absorb in..
Nutrition
Calories: 616kcal | Carbohydrates: 98g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 1280mg | Potassium: 1623mg | Fiber: 9g | Sugar: 5g
9 comments
So easy to make and the kids love it. Goes with lots of different dishes.
I really enjoyed making this mashed potato recipe! Simple ingredients, but the results are impressive.
Simple, classic, and delicious! These mashed potatoes were an instant hit.
The extra butter on top melts beautifully, making every bite buttery and comforting.
I did follow the advice of tasting and adjusting the seasoning; a bit more salt brought everything together. The Maris Piper potatoes are ideal, giving a smooth texture without lumps.
Using Maris Piper potatoes made a big difference, as they mashed beautifully and stayed smooth. Adding the butter on top at the end is genius; it creates a glossy layer that just melts into the mash.
The trick with letting the potatoes steam dry is something I’ll be using again, as it made the mash much fluffier.
This recipe took basic mashed potatoes to a whole new level. The step of steaming dry is essential—it made the potatoes mash into the smoothest consistency. I added a bit of extra black pepper for a little kick, and it turned out perfect.
I did add a touch more milk at the end to reach the perfect consistency. Lovely side dish that would go well with any main.