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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Mashed Potatoes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • About 1 kg/2¼ lb starchy (floury) potatoes
  • 60 g/4 tablespoons butter
  • 60 ml/¼ cup milk, half-and-half, or light cream
  • Salt
  • Pepper
  • Nutmeg (optional)

Method

  1. Peel the potatoes and dice them into pieces about 2–3 cm/1 inch thick.
  2. Place the potatoes with about 1 tablespoon of salt into a pot and add about 1.5 liters/1½ quarts of water.
  3. Boil the potatoes for about 15–20 minutes or until tender, then drain.
  4. Either:
  5. Put through a potato ricer, then stir in the butter and milk or cream; or
  6. Add the butter and milk or cream, then mash with a potato masher.
  7. Add salt, pepper and (if you like) nutmeg to taste.
  8. Serve hot. Yields 4 servings.