There are so many veggies you can mash but the humble spud is still king of the mashes. You can add so many flavours to potato mash to kick it up a notch and one of my favourites is parmesan. You don’t need a fancy ricer or drum to make great mash, you just need to boil the potatoes gently and use a good amount of milk to get a creamy consistency. I make double quantities of mash potato because it gives me the base for another weekday meal like Fishcakes, Irish Boxty or Cottage Pie.
Serves 2 Adults & 2 Kids
(with enough leftovers for another family meal)
1.3kg mashing potatoes
30g unsalted butter
- Peel the potatoes and cut into pieces about the size of a plum. Put the potatoes into a large pan of cold water. Add a couple of teaspoons of salt to the pan then put on a medium high heat. You don’t want the water boiling so hard that it breaks the potatoes. Cook until you can slide a knife in easily (about 25-35 minutes from cold water to cooked).
- Drain the potatoes and put them back into the pan then back onto a low heat. Cut the butter into cubes and add to the pan then gradually add the milk and mash. Once the potato is well mashed grate in the parmesan and stir into the potatoes. Taste to see if it needs more salt grinding over.
- Put the mash into a serving bowl and finish with a few knobs of butter. You can keep mash warm in a low oven. Any leftovers can be kept in the fridge for up to 5 days.