It's just over 2 weeks until Burns Night and up until today there isn't a recipe for mashed potatoes (the tatties element of haggis, neeps and tatties) here on Felly Bull...well there is now, and here it is...
This is my own recipe that i've made for years...mashed potatoes, or mashed tatties as we call them in our house, must be smooth, seasoned well and have a creamy buttery taste...and that's what you should end up with following my recipe!
It's such a versatile comforting side dish that goes with so many dishes - as well as making it to go with your Burns supper, enjoy with a roast dinner or try with our chicken balmoral with whisky sauce, sausages with caramelised onion gravy, pork chops with tomato and smoked paprika butter and our rosemary chicken.
Tip
- This recipe for mashed potatoes is easily adapted if you’re cooking for less or more people.
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How to make this Mashed Potatoes
Ingredients
- 1kg potatoes, peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 80ml milk (I use semi-skimmed)
- 40g butter
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 18 to 20 minutes until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter combined. Season with salt, if needed and black pepper, to taste – stir again well to combine the seasoning.
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Mashed Potatoes
Ingredients
- 1 kg (2.2 lb) potatoes peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 80 ml (2.9 oz) milk I use semi-skimmed
- 40 g (1.4 oz) butter
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 18 to 20 minutes until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter combined. Season with salt, if needed and black pepper, to taste – stir again well to combine the seasoning.
Notes
- This recipe for mashed potatoes is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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