- 6 servings
- 25 mins
- 396 kcal
Mashed Potatoes
You might think that mashed potatoes are a distinctly British culinary invention. You’d be wrong! In Greece we love mashed potatoes too! I always want mash with my soutzoukakia, for example - it’s the absolute go-to side dish for this! We’d also have it with burger patties, or chicken. Liquid yet lumpy mash is enough to turn anyone off - but done right, this simple tasty side dish is the perfect accompaniment to so many dishes!
My mashed potatoes method is simple - adding milk and butter is a no-brainer to make this indulgent in all the right ways making for light, delicate, tasty mash. This recipe makes a large quantity, but feel free to half it, the proportions will still work.
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- For serving
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You can decrease the calories by substituting double cream with milk, for which you’ll need 240ml milk in total.
Avoid using a hand blender to mash the potatoes because you will end up with a gummy texture.
Peel the potatoes, slice them in equally sized pieces and add them in a large pot.
Fill the pot with enough cold water to cover the potatoes and add the salt.
Bring the water to a boil and simmer them for 20 minutes (until fork-tender).
Drain the water from the pot, set the heat to medium-low and use a potato masher to mash the potatoes.
Add the milk, double cream and butter and stir them until the potatoes soak up all the ingredients.
Once it has a silky smooth texture, add salt and pepper to your liking and serve.
