Creamy Mashed Potatoes
I would happily live on creamy mashed potatoes and nothing else! I like to steam my potatoes, rather than boil them, and use a potato ricer for lump-free mash. Adding milk and butter gives an irresistible velvety finish that everybody loves.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1½ kg floury potatoes — I like to use Roosters or Maris Pipers
200ml full fat milk
50g butter
Salt and white pepper
Method
Peel and quarter the potatoes. Cook your potatoes as you prefer; steam or boil. I like to steam them for a floury finish.
Once a knife can be easily inserted and removed from the potatoes, remove them from the heat.
If steaming the potatoes, place them in a saucepan once cooked.
If boiling the potatoes, transfer them to a colander and drain them well. To dry them out, place them on a very low heat for one to three minutes.
Heat the milk and butter in a small pan, then pour over the potatoes.
Mash the potatoes using a potato masher or a potato ricer, which is excellent for banishing lumps.
Season with salt and pepper and taste to ensure seasoning is correct. This is really important to add flavour.
I find a wooden spoon will give a creamy finish when used to whisk the mashed potatoes. Give it some elbow grease and add a knob of butter before serving.
