Creamy mash

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• Jim

  23 January 2012

  Jim rated and commented on this recipe

  

  I consider myself an expert when it comes to mashed potato but have never bothered to had hot milk before. It really makes a difference and resulted in a light, lump free yet creamy texture. Will definitely follow this method again

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• tweetiepie

  29 January 2012

  tweetiepie commented on this recipe

  For a special treat try adding cream cheese too - yum!! (reduced fat stuff is just as nice and more guilt-free if you're counting the calories!!)

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• splodge

  04 October 2012

  splodge rated and commented on this recipe

  

  Amazing mash! May have put a tad too much milk in than suggested, as tried to make for 4 instead of 6 - but it was just as yummy. Used reduced fat creme fraiche too. Will be making this every time we have mash!

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• KayleMartin

  31 January 2013

  KayleMartin commented on this recipe

  This really is wonderful mash! Used with my potato ricer, it makes the most wonderfully silky and decadent mash. Love that it's on the healthier side.

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Ingredients

• 1½kg floury potatoes , such as King Edward or Maris Piper, cut into even chunks
• 125ml semi-skimmed milk
• 1 tbsp butter
• 4 tbsp crème fraîche

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• 1½kg floury potatoes , such as King Edward or Maris Piper, cut into even chunks
• 125ml semi-skimmed milk
• 1 tbsp butter
• 4 tbsp crème fraîche

PER SERVING

225 kcalories, protein 6.3g, carbohydrate 40.5g, fat 4.1 g, saturated fat 2.4g, fibre 3.3g, sugar 2.3g, salt 0.1 g

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