For perfect, creamy and fluffy mashed potatoes, there’s nothing simpler!

Ingredients

Serves 4

Allow about 200g when peeled potatoes per person (that’s roughly 2 potatoes the size of the palm of your hand for each person)

25g of butter or low fat spread

2 tbsp of milk (any kind)

Pinch of salt

Dawn: Fluffy, light, creamy and divine! I love mashed potatoes!

Method

• Chop the potatoes in halves, then quarters and then again. The smaller the chopped potatoes, the quicker they will cook.
• Place the chopped potatoes into a saucepan large enough for them and cover with water. Add a pinch of salt.
• Place the saucepan on a medium heat and bring to the boil. Once the water is boiling, continue to boil and cook the potatoes until a fork pushed into the potatoes goes all the way in. They are then cooked. Drain the boiling water off.
• Add the butter and milk, cover the saucepan with its lid and allow the butter to melt.

Andrew: This makes it so much easier to mash with the butter melted, rather than it being solid.

• When the butter is melted, take a masher and start pressing the boiled potatoes until they are fluffy and light in look.

Dawn: And there you have it! 

Andrew: Simples! Great as a topping to Shepherd’s Pie or Cottage Pie, too! 

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