Servings: 4 People
- 2 lb (4 medium) potatoes choose a nice fluffy variety like Idaho, Russet, King Edward or Maris Piper
- 1 cup milk
- 2 tbsp butter
- salt and pepper to taste
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- Half fill a large saucepan with water and put on heat.
- Peel the potatoes and cut into approx. 1 inch chunks. Carefully place into the heating water (remember the water will be hot and may splash).
- Bring to the boil and cook until potatoes are tender but still firm, approximately 15 minutes. Drain
- Option 1: Use a potato masher or a fork to break the potatoes up, then slowly add the milk, butter, salt and pepper, blending into the potatoes until smooth.
- Option 2: Put the potatoes through a potato ricer, then blend the milk, butter, salt and pepper in.
Calories: 219kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 1017mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5.5% | Vitamin C: 31.3% | Calcium: 13.7% | Iron: 40.8%Rate this recipe: