Mashed Potato

Tuesday, February 9, 2010

Mashed potato. There’s nothing more I can tell you about mashed potatoes other than this is the way I make them.
The recipe below gives mash for 2 people.

• 400g of washed and peeled potatoes. They should then be quartered into roughly equal sizes
• 1 vegetable or chicken stock cube
• 1½ pints of boiling water
• 5g / 1 teaspoon of low fat butter spread
• 50ml low fat milk
•Grated nutmeg (Optional, but worth it!)
•Black pepper


  1. Add 1½ pints of boiling water to a large sauce pan and bring back to the boil.
  2. When the water is bubbling, add the stock cube and stir to make sure it's fully dissolved.
  3. Add the spuds. Bring the pot back to the boil again. Then reduce the heat to medium.
  4. Let it bubble away for 10 minutes. Drain half the water from the pot, reduce the heat to low and return the pot to the cooker.
  5. Let them steam/simmer for another 5-10 minutes until they ‘give’ when prodded with a knife.
  6. Remove from the heat and drain the remaining water. Mash the potatoes adding the butter, milk and black pepper.
  7. Divide between two plates, finely grate the nutmeg and serve.

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