Creamy mashed potatoes

Creamy mashed potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

When cooked sufficiently the potatoes should break under pressure of a fork but not be mushy. Overcooking or cutting potatoes into small pieces makes them water-soaked and they lose flavour. Always add hot milk for fluffy potatoes as cold makes them sticky.

Ingredients

Quantity Ingredient
6 potatoes, peeled
freshly ground black pepper
60g butter
125-250ml hot milk
nutmeg, (optional)
salt

Method

  1. Put potatoes into a saucepan with cold water to cover. Add a little salt and bring to the boil. Cook, covered, for about 20–30 minutes or until potatoes are easily pierced with a skewer.
  2. Drain, return to saucepan and shake pan over low heat for a few minutes until potatoes are thoroughly dry. Mash with a potato masher or fork. Using a wooden spoon, beat until very smooth.
  3. Add butter to potatoes, then gradually beat in hot milk until potatoes are light and fluffy. Season with salt and pepper, and a pinch of nutmeg, if liked.
  4. To keep hot, after mashing potatoes push them down well in saucepan, packing tightly. Level top, add butter and spoon about 4 tablespoons hot milk over. Cover and leave in a warm place.
  5. Before serving, beat well, adding more hot milk if necessary. The potatoes will keep hot for up to 20 minutes.

Variations

  • Cheese potatoes: Spread creamy mashed potatoes in a buttered flameproof dish. Sprinkle top generously with grated cheese such as parmesan, gruyère or cheddar and brush with melted butter. Or, spread with cream to which grated cheese has been added. Place under a preheated hot grill or in a hot oven until cheese has melted.

    Potatoes with chives or spring onions (scallions): Fold snipped chives or chopped spring onions through creamy mashed potatoes just before serving.

    Egg gratin: Divide hot creamy mashed potatoes among 4 greased individual ramekins and make a depression in each one. Drop an egg into each depression, spoon over a little cream, or cream mixed with grated cheese. Bake in a preheated moderately hot oven until eggs are set.

    Potatoes with onions: Prepare creamy mashed potatoes and keep warm. Melt 60 g butter in a frying pan and cook 3 onions, finely sliced, until golden brown and tender. Sprinkle with ½ teaspoon dried sage, salt and pepper. Gently fold through potatoes and serve.
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