Quick creamy mashed potatoes
Item 1 of 1
- Side
- 6
- 25 minutes
Adam Gray's mashed potato recipe is made in a food processor, which provides a lovely, soft, pourable, pommes mousseline texture (not as thick as if using a masher or ricer). The key is to use a good floury potato (such as King Edwards or Maris Pipers) and to steam dry before mashing.
First published in 2015
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Ingredients
Metric
Imperial
Mashed potatoes recipe
- 1.5kg Maris Piper potatoes
- 50g of unsalted butter
- 100ml of semi-skimmed milk
- salt
- pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Peel the potatoes and cut them into even-sized pieces (not too small). Put them in a large saucepan, cover with cold water and add a little salt
- 1.5kg Maris Piper potatoes
- salt
2
Bring the potatoes to the boil. Skim off any foam that forms on the surface then reduce the heat to a gentle simmer
3
Cook until the potatoes are tender but not overcooked. Drain in a colander and leave to steam dry for 1-2 minutes
4
Dice the butter and put half of it in a food processor with half the milk. Add the hot potatoes
- 25g of unsalted butter
- 50ml of semi-skimmed milk
5
Cover and blend until smooth, adding the rest of the milk and butter through the tube
- 25g of unsalted butter
- 50ml of semi-skimmed milk
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