Place the whole cream delight potatoes in a large saucepan, cover with cold water. Cover and bring to the boil over high heat. Remove the lid, reduce heat to medium-high.
Boil, uncovered, for 30 minutes or until the cream delight potatoes are tender when tested with a skewer. Use a slotted spoon to transfer the cream delight potatoes to a colander. Set aside for 5 minutes or until cool enough to handle. Use a small sharp knife to peel and discard the skins.
Drain the water from the pan and return the cream delight potatoes to the dry hot saucepan. Shake the saucepan over low heat for 1-2 minutes to remove any remaining moisture from the cream delight potatoes.
Use a potato masher to mash the cream delight potatoes. Add the butter and milk and mix with a wooden spoon until smooth. Season with salt, pepper and grated nutmeg. Serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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