Creamy mashed potatoes are the BEST side for a good roast or slow-cooked stew. Any leftovers can easily be fried up the next morning for an easy breakfast treat!
- 1kg Potatoes
- 125g unsalted butter
- 1/4c cream
- 1/3c full cream milk
- seas salt flakes & freshly cracked pepper to season
- Peel the potatoes and pop them into a large saucepan. Cover with water. – To ensure even cooking, cut them roughly into the same size. I generally cut my potatoes in half only and this works well for me as they don’t absorb as much water as potatoes that are cut into smaller chunks.
- Bring to the boil and cook for 25 minutes (or until cooked through).
- Drain the potatoes of their water. In the saucepan, pop the potatoes and butter (with the lid on) and leave for 5 minutes to steam. This just eliminates any excess moisture from the potatoes.
- Mash, mash, mash! Give the potatoes a good mash.
- Add cream & milk. Mash it in. I like to turn the heat on low while I do this step (completely optional), Hot potatoes soak up the liquid far better than cold potatoes!
- With your masher or a spatula whip the potatoes a little (like you are using a whisk) to make them light and fluffy.
- Season with sea salt flakes and freshly ground pepper.
Keywords: Side Dish, Potato, Mash