Potatoes are known to the the king of versatility.
You can baked ’em, fry ’em, boil or grill ’em, potatoes will always come out delicious!
Here we share a mashed potato recipe from
Soft, creamy, yummy goodness that you can eat it with your steak or chicken or just eat on its own.
While this recipe does not need a gravy, we include a recipe for it just as well, if that what suits your palate.
- 1.5 kg potatoes, peeled and cut into medium-sized cubes
- 1 tbsp salt (for cooking)
- 60g / 4 tbsp unsalted butter , chopped
- 1/3 cup milk , preferably warmed
- 1/2 tsp salt
- Extra melted butter
- Chives or parsley , chopped
Place in a large pot with 1 tbsp salt. Add water so it’s about 10cm above potatoes.
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
Add Flavourings then mash well, using milk to make it looser if desired.
You can start mashing the potatoes. You may use a stand mixer or handheld mixer but be cautious, stop as soon as it’s creamy (potatoes will quickly go from perfect to gluey using appliances). Otherwise, use a metal strainer, fork, or other utensils to mash the potatoes.
Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Here’s a video on how to make the gravy!