Mashed Potatoes
- VE
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.
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.
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.
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