RecipesSide
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Buttery Mashed Potato
Floury potatoes mashed smooth with butter and warm milk, served alongside a stew or a pie.
- Serves
- 4
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 260kcal
- Protein
- 6g
- Carbs
- 45g
- Fat
- 6.8g
- Fibre
- 5.2g
Ingredients
For 4 servings · MetricUS
- 1kgfloury potatoes (Maris Piper or King Edward), peeled and chopped
- 30gbutter
- 100mlsemi-skimmed milk, warmed
- salt and black pepperto taste
- 2.2 lbfloury potatoes (Russet or Yukon Gold), peeled and chopped
- 2 tbspbutter
- 0.4 cup2% milk, warmed
- salt and black pepperto taste
Method
Boil the potatoes.
Put the chopped potatoes into a large pot and cover with cold, salted water.
Bring to the boil, then reduce to a simmer and cook for 15 to 18 minutes, until a knife slides in with no resistance.
Drain well and let the potatoes sit in the colander for a minute so the steam escapes. A wet mash never tightens up.
Mash.
Return the potatoes to the warm pot. Mash until smooth, working out any lumps while they're still hot.
Add the butter first and stir it through, then pour in the warm milk gradually, beating until the mash is smooth and holds its shape on a spoon. You may not need all the milk.
Season and serve.
Season with salt and black pepper.
Serve a quarter per person alongside the main.