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.
- Peel the potatoes and chop into a similar size.
- 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.
- 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..