- 1000 g potatoes peeled and chopped
- 250 g milk full cream
- 50 g butter
- salt and pepper to taste
RECIPE NOTES & TIPS
- Variety of potatoes - choose a type suitable for mashing, such as sebago, desiree, nicola, pontiac or russet.
- Full cream milk will give a better result than light milk. Alternatively, you can use cream.
- Do NOT overmix the potatoes or they'll end up 'gluey'.
- The cooking time will depend on the type of potatoes used and the size of the chunks of chopped potatoes.
- Add chopped chives, herbs or parmesan cheese (optional).
- Store in the fridge for up to 3 days.
- Freeze for up to 3 months.
- Reheat from frozen or defrosted.
Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 207IU | Calcium: 40mg | Iron: 0.001mg