Is this the world’s finest creamy mashed potato recipe? Probably not. For all its quality and versatility, it competes with chips, and nothing can triumph over the chip. That being said, coming in as the runner-up to chips is no bad place to be. And we all know that when loaded with butter, as it is here, mashed potato becomes a stellar side dish. Mashed potato has long been a favourite of families across the country, its versatility making it perfect for many occasions. In fact, up here in God’s Own County, people have mash with their Sunday roasts – in addition to the roasties! A revelation that blew my mind. Use this recipe for whatever you like; it’s simple and delicious.
For something even heartier, why not try my Toad in the Hole recipe? It’s the perfect comforting dish to serve alongside creamy mashed potato. With crisp sausages baked in a golden batter, it’s a satisfying, no-fuss meal that never fails to please. Pair the toad in the hole with some seasonal vegetables, like buttery Savoy cabbage, for the ultimate British classic.
Serves 4
Ingredients
Method
- Cut the potatoes into evenly sized chunks and put them in a pan, with a handful of salt and then cover with cold water. Set over a high heat and bring to a boil. Simmer for 20-25 minutes, or until cooked.
- Drain the potatoes into a colander and cover with a tea towel. Allow to sit for 10 minutes.
- In a small pan, melt the butter with the cream and milk.
- Push the potatoes through a potato ricer back into the pan they were cooked in. Once all the potato has gone through the ricer, add about half of the dairy and beat vigorously over a very low heat with a wooden spoon. Once combined, add the remaining dairy in stages, beating after each addition. All potatoes are different, so be prepared to add more milk or cream if they need loosening further.
