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Potatoes - Creamiest Mashed Potato

the name says it all!


  • desired quantity of potatoes - eg sebago, pontiac

  • 1 or 2 whole eggs - organic, free range

  • salt & pepper


  • 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.


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.

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Posted by LeafygalReport
This would be fabulous as the topping on a cottage pie!
Posted by Philippa WightmanReport
Indeed it would! Come to think of it, would also make great potato pancakes. Might just give that a try tonight with veal masala!