Classic mashed potatoes

Classic mashed potatoes

By
From
The Potato Cookbook
Serves
4-5 as a side dish

Classic mashed potatoes are not only the ultimate comfort food, but also the perfect side dish for a happy family dinner. Lamb chops, pork chops, steak, fish – everything is better with mash. I love it with a simple fried egg on top and freshly ground black pepper. Or a drizzle of gravy. You get the picture.

Ingredients

Quantity Ingredient
6 medium floury potatoes, peeled and cut into 3 cm pieces, about 1 kg
1/2 teaspoon salt, for the cooking water
80 grams unsalted butter
250ml full cream milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus extra to serve

Method

  1. Put the potatoes and the salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
  2. Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the milk and stir until steaming but not boiling, about 2 minutes.
  3. Pass the potatoes through a ricer or mash until very smooth. With a wooden spoon, stir in the milk and butter mixture, sea salt and pepper and beat until creamy. Taste and add more sea salt and pepper if needed.
  4. Transfer to a serving dish and sprinkle with extra freshly ground black pepper. Serve immediately.
Tags:
Potato
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