Mashed Potato Recipe
Cowbridge Kitchen
Mashed potatoes may seem boring but they are one of the most versatile ways of using a potato there is, and potatoes are a great source of Carbohydrates.
You can make many flavours of mashed potato, from an Italian Olive Mash to a classic Mustard Mash or even a Parsnip Mash.
The best thing about mashed potato is that it can either be an accompaniment to a meal the same as Chips or Jacket potato or it can be an ingredient in dishes like Shepherd's pie or Cottage Pie.
15 mins Prep time
25 mins Cooking time
Time
Calories : 113
Protein: 1.9g
Fat: 4.2g
Carbohydrates: 17g
Fiber: 1.5g
Sugar: 1.4g
Nutrition
Servings
Difficulty
This is a very generic recipe for mashed potato, you can add many hing to it to change the flavour & taste.
Cost to make:
£1.97 / $2.49(Est.)
Equipment:
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Potato Masher,
How to Make Mashed Potatoes
Mashed potato, mashed potatoes or mashed taters, colloquially known as mash, is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. It is often served as a side dish or as Sausage & Mash. When the potatoes are only roughly mashed, they are sometimes called smashed potatoes.
You can make many different types of Mashed potato :To name just three, mashed potatoes are a staple part of our diet and provide us with a good source of Carbohydrates.
Cuisine: British
ingredients
1 tsp Salt
30 g Butter
25 ml Milk
Extra Ingredients
1 tsp Garlic (Garlic Mash)
1 tsp English Mustard (Mustard Mash)
1 tsp Wholegrain Mustard (Mustard Mash)
30 ml Extra Virgin Olive Oil (Olive Mash)
Cooking Instructions
- Bring a pan of water to a boil and add a good pinch (1 tsp) of Salt.
- While the water is coming to a boil you need to peel and half your potatoes and start getting them into the water.
- When all of the potatoes are in the water, reduce to a high rolling boil.
- Boil the potatoes for around 25 minutes, so that they are just cooked enough to put a knife through.
- Tip the potatoes into a Colander and let them drain and dry out for 5 minutes.
- The secret to this mashed potato is to let the potatoes dry, so that you can add your own fluid to them without saturating them.
- When they are dry tip them back into a clean dry saucepan and mash them with a potato masher so that they are lump free.
- Next we want to decide how we are going to flavour them.
- You can add Butter and milk at this stage, Mustard, Garlic or Olive Oil, depending on what type of mashed potato you want.
- Using a wooden spoon, mix the added ingredients in to the mash
- Continue to mix up the mashed potatoes with the wooden spoon for a minute so that they become light and creamy.
You can change the flavour of this mash by adding any one of the extra ingredients I have listed.
Mustard
Extra Virgin Olive Oil