Mash Potatoes


  • 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


  1. 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.
  2. 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.
  3. 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.
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