CF 42/60 Creamy Mashed Potatoes

2015-02-02
  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

8 medium potatoes peeled

2 teaspoons salt

Water for cooking potatoes

1/2 cup milk or cream

50g butter

Method

Cut the potatoes into 4 pieces each and put them into a large pot with enough water to cover them. Place the pot on the cooker and bring to boil and add the salt. When boiling reduce the heat and simmer covered for roughly 10 to 20 minutes until the potatoes are fully cooked and soft. Remove the potatoes with a slotted spoon into a large enough container to be able to mash them comfortably. Add the milk or cream and the butter and mash them to a fine puree and a silky smooth texture (see variations). See picture served with the previous recipe CF 41/60 steak in gravy, also pictured with various other recipes,  mop up the gravy with the mashed potatoes leaving your plate clean! Use it as a side dish with meat, roast etc as well as baby food and for making patties  by adding a variety of preferred ingredients and cooked as patties. See pictures using my mash potatoes served with many of my recipes within this site.

Variations and My Story

The trick to cooking tasty mash is the salty water. No need for seasoning after mashing the potatoes because the salt will give enough flavour to it. After cooking the potatoes the water  in the pan can be used for boiling any other vegetables and then that can be used for making the gravy or stock/soup etc. Nothing goes to waste in my house because I use such techniques to avoid waste and save money too! Use the same mash technique to incorporate other vegetables with like e.g. mashed pumpkin, sweet potato, carrots, zucchini etc a great vegan option.

I use hot milk when mashing potatoes because it allows the temperature to stay hot rather then cooling it down when adding cold milk. Use cream if you prefer though! Avoid dairy if this is to be a vegan dish and substitute the dairy with vegetable stock. A silky smooth texture can also be achieved by pressing the mashed potatoes through a sieve but it is rather tedious work when you don’t have the time. So, the best tool for making my mash is my husband (very handy when it comes to mash) by using a potato masher and a hand beater for creaminess after the potatoes have been mashed.  Try it and you’ll be pleasantly surprised!

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