Mashed Potatoes

Mashed potatoes is a tasty side dish that works great with any meal, but especially with our wonderful CHICKEN PIE.

Mashed Potatoes are delicious. I know you can buy it in a packet mix or frozen portions, but nothing beats fresh, creamy mashed potatoes. Everyone has their own way as to make it, this is just how I do it. I like to buy the type of potatoes from the supermarket that don’t require peeling as the skin has a lot of nutrients in it.

Prep Time: 5 minutes
Cooking Time: 30 minutes

Ingredients

  • You’ll need 1- 1 ½ potatoes per person
  • Chives
  • Salt (iodised)
  • Pepper
  • ¼ Cup milk (the more potatoes used the more milk required)
  • 1 Tbsp Butter

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Procedure: (with images)

  1. Fill a saucepan with hot water, usually about ¾ full. Salt generously.
  2. Peel potatoes if required. Wash and cut potatoes into small portions. This helps the potato cook a bit faster and makes it easier to mash.
  3. Add cut potatoes to saucepan and boil for 25-30 minutes.

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  1. When potatoes are soft and break apart when poked with a fork, turn stove off and drain water from the saucepan.

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  1. Return saucepan to stovetop and add milk, chives, butter and pepper to taste. Mash with a potato masher until all lumps are gone.

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  1. Serve as a side to any dish. Cover on the stove with the saucepan lid if you’ll be going back for seconds.

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If for some reason your mash turns out lumpy, simply add a bit more milk and continue mashing. If you are still have problems, try using a slim blender (hand-held mixer) to break up the potatoes.

Mashed potato too runny? Try adding some cheese to help thicken it and give it that special burst of flavour.

Mash is great with so many things. For something different try adding some minced garlic before mashing, or use half milk half cream. If you don’t like chives, substitute for basil. Mash also tastes great topped with a nice thick gravy.

Recipe quick view
Procedure:

  1. Fill a saucepan with hot water, usually about ¾ full. Salt generously.
  2. Peel potatoes if required. Wash and cut potatoes into small portions. This helps the potato cook a bit faster and makes it easier to mash.
  3. Add cut potatoes to saucepan and boil for 25-30 minutes.
  4. When potatoes are soft and break apart when poked with a fork, turn stove off and drain water from the saucepan.
  5. Return saucepan to stovetop and add milk, chives, butter and pepper to taste. Mash with a potato masher until all lumps are gone.
  6. Serve as a side to any dish. Cover on the stove with the saucepan lid if you’ll be going back for seconds.

Leftovers
Chill!: Store mashed potatoes in tupperware or bowl in the fridge for 2 days.
Heat!: Of course you need to heat these babies up…unless you’re using them for another dish (pigs in a blanket anyone?). Reheat for 2-3 minutes depending on serving size.
Freeze!: Eww. I don’t recommend this at all. If you have frozen mashed potato, please let me know how that worked out for you 🙂

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5 thoughts on “Mashed Potatoes

    • Thank you for being the first weirdo i know to NOT like mashed potatoes.. haha.. you’re like one of those few rare people who don’t like chocolate… only, it’s mashed potatoes!! :p

  1. Pingback: Chicken Pie | Sew, Cook, Create!

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