Mashed Potato
Mashed potatoes are a comforting side dish, made creamy and smooth with butter, milk, and a touch of seasoning.
Ingredients
- 1 kg starchy potatoes Sebago/Brushed Potatoes - Note 1
- 125 ml milk Note 2
- 30 grams butter
- 1 tbsp chicken stock powder sub salt
Instructions
- Peel the potatoes, slice them into smaller pieces, place them in a large pot with the salt and fill the pot with enough water to cover the potatoes. Place on a high heat, put the lid on, and boil until the potatoes are fork tender.
- Drain the water from the pot with a colander, and place the colander over the pot so that the potatoes steam. Note 3
- Place the milk and butter into a microwave safe dish and heat in the microwave for 90 seconds or until the milk is hot. Note 4
- Add the potatoes back into the pot, add in the chicken stock powder and then pour in the hot milk/melted butter and mash until desired consistency.
- Serve with your favourite main dish.
Video
Notes
Note 1
Use a starchy potato like Sebago/Brushed potatoes or all-rounders like Kestrel, Crème Royal or Carisma potatoes. Starchy/floury potatoes = fluffy, creamier mash; waxy = chunky and dense mash. Make sure to slice the potatoes into smaller pieces before placing into cold water so that it doesn't take so long to cook and they all cook evenly. Note 2
Add in the milk in stages until the desired consistency is reached. This amount of milk works for me but you may like it differently. Sub with cream if you'd like it extra rich and creamy; if you make the swap, also add the cream in small batches. You can sub for dairy alternatives, light or skim milk/cream. Note 3 This ensures that any leftover water evaporates before mashing. Note 4 I like to warm up my milk so that everything is at least room temp or hotter. Adding something really cold to something really hot increases the chance of the mashed potatoes seizing and it turning into gluey or gummy mash.
Use a starchy potato like Sebago/Brushed potatoes or all-rounders like Kestrel, Crème Royal or Carisma potatoes. Starchy/floury potatoes = fluffy, creamier mash; waxy = chunky and dense mash. Make sure to slice the potatoes into smaller pieces before placing into cold water so that it doesn't take so long to cook and they all cook evenly. Note 2
Add in the milk in stages until the desired consistency is reached. This amount of milk works for me but you may like it differently. Sub with cream if you'd like it extra rich and creamy; if you make the swap, also add the cream in small batches. You can sub for dairy alternatives, light or skim milk/cream. Note 3 This ensures that any leftover water evaporates before mashing. Note 4 I like to warm up my milk so that everything is at least room temp or hotter. Adding something really cold to something really hot increases the chance of the mashed potatoes seizing and it turning into gluey or gummy mash.