Smoked mash

Smoked mash

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(1 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6 - 8

Adding smoked sea salt to your standard creamy mash adds another layer of flavour to everyone's favourite side dish. Take potatoes to the next level

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving (8)

  • kcal204
  • fat6g
  • saturates4g
  • carbs32g
  • sugars3g
  • fibre3g
  • protein4g
  • salt1.1g
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  • 1½ kg floury potatoes (such as Maris Pipers or King Edwards), cut into large chunks
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • smoked sea salt, plus extra to serve (optional)


  1. Boil the potatoes in a large pan of water for 20-25 mins until mashable. Drain well.

  2. In the same saucepan (no need to clean it), bring the milk, butter and a couple of pinches of smoked sea salt to the boil. Take off the heat and either rice or mash the potatoes into the hot milk, beating until completely combined. Serve alongside short ribs and carrots, with extra smoked salt on the side to season, if you like.

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