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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Different variations of mashed potato. Ingredients:
1kg potatoes, peeled |
1 tsp salt |
50g butter, chopped |
1/2 cup cream |
1/2 cup milk |
extra salt, pepper and nutmeg, to taste |
low-fat mashed potatoes |
follow method for mashed potatoes to the end of step 3. heat 3/4 cup skim milk and 2 tbsp light olive oil, omitting the butter, cream and milk, and proceed with the recipe. garnish with black pepper. |
tomato and chilli mash |
follow method for mashed potato to the end of step 5. add 2 tbsp sun-dried tomato pesto and a generous pinch of dried chilli flakes. season with salt and pepper. stir to combine. garnish mash with shaved parmesan and extra chilli flakes. |
sour cream and chive mash |
follow method for mashed potato to the end of step 5, omitting butter and cream. stir in 1/2 cup sour cream and 1/2 cup chopped fresh chives. garnish with extra sour cream and chopped fresh chives. |
Directions:
1. Chop potatoes into even-sized pieces. Place in a large saucepan and cover with cold water. Add salt and bring to the boil. Reduce heat to a gentle boil. Cover pan and cook for about 30 minutes, or until tender; drain.
2. Return potatoes to same saucepan. Stir over a low heat for about 2 minutes, or until any excess moisture has evaporated and potatoes are dry.
3. Turn off heat. Using a potato masher, mash potatoes well until smooth and free of lumps.
4. Place butter, cream and milk in a medium saucepan. Stir over a high heat, without boiling, until butter is melted and mixture is hot.
5. Add half the hot butter mixture to potatoes. Beat with a wooden spoon until combined. Add remaining butter mixture and beat until combined. Be careful not to over-beat, or potatoes will become gluey.
6. Season mash generously with salt, pepper and nutmeg.
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