- 6 medium sized crème royale potatoes or 1 kilo of crème royal potatoes
- 1/2 cup warm milk
- 1/4 cup butter or margarine
- 1/2 teaspoon salt
- Dash of pepper
- Wash peel and cut potatoes into evenly sized pieces – quartering is fine and avoid small pieces as this detracts from the flavour. Place potatoes in a saucepan and cover with cold water. Cover with lid and bring to a boil; cook for 20-25 minutes or until very tender but not falling apart. Test by piercing with a fork or skewer for tenderness.
- Drain the potatoes well and return them to the saucepan on a low heat allowing any water remaining to evaporate. Using a potato masher, roughly mash the potatoes.
- Add butter and warm milk to the uk replica watches potatoes then beat with a wooden spoon until fluffy, season with salt and pepper to taste. Serve topped with a dollop of extra butter.
Variations and Tips
- Using an electric mixer whips air into the potatoes giving them more volume and fluffy appearance.
- For thicker mash use less milk, for thinner mash use more milk.
- For creamier mash add ½ cup of thickened cream and use less milk.
- Experiment by adding different fresh herbs e.g. parsley, thyme, basil, garlic
- For healthier mash potatoes use olive oil in place of butter, which will reduce the fat content and omit the salt. Use skim low or reduced fat milk.
- Steaming potatoes rather than boiling preserves the nutrients and flavour in the potatoes.
This entry was posted in Simple Recipes
. Bookmark the permalink