Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Philippa

Potatoes - Creamiest Mashed Potato


Potatoes - Creamiest Mashed Potato

the name says it all!

Serves 2 to 4

Ingredients

Method

  1. For best results, scrub the skin well to remove any dirt.
  2. Place into a saucepan of cold, salted water and bring to the boil.
  3. Test with a skewer to check if thoroughly cooked.
  4. Drain and remove skin.
  5. If using a potato masher/fork - return to saucepan and mash until lump free.
  6. If using a potato ricer - rice the potato into the (still warm) saucepan.
  7. Gently beat in the egg (one at a time) - the heat from the potato will 'cook' the egg.
  8. The addition of the egg prevents the need of butter, milk or cream, but yields a wonderfully creamy, lightly textured mash. If you use free range/organic, the intense yellow of the yolk gives a fabulous colour to the mash!
  9. Season with salt & pepper to taste.
No Rating

Notes & Tips

Depending on the quantity/quality of potatoes you are mashing will determine how much egg you will need. More egg will give a looser mash, less egg a firmer mash.
I always add 2-3 crushed cloves of garlic while cooking the potatoes & then mash all together. Makes wonderful garlic mashed spuds!
In a twist on colcannon I sometimes add a handful of chopped spring onions (white and green) and/or some sauteed cabbage for a zingier mash.

Recipe Rating

4
Preparation Time: 5M
Cooking Time: 30M

Share this Recipe

Bookmark and Share

What do you think?

 
  • Leafygal
    October 2009

    This would be fabulous as the topping on a cottage pie!

    • PW12
      October 2009

      Indeed it would! Come to think of it, would also make great potato pancakes. Might just give that a try tonight with veal masala!

  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...