Go Back

Mashed Potatoes

Deborah
A versatile side dish that is smooth, seasoned well and has a creamy buttery taste...perfect comfort food on the side!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine British
Servings 4 people

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.

Notes

  • This recipe for mashed potatoes is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
Keyword Burn's Night, Burn's Supper, comfort food, mash, mashed tatties