Perfect mashed potatoes
Make this smoothy and silky mash for the perfect side. It incorporates clever substitutions to reduce fat and calories, while remaining comfortingly creamy
- 5 ½kg floury potatoes, such as King Edward or Maris Piper, cut into even chunks
- 125ml semi-skimmed milk
- 1tbsp butter
- 4tbsp crème fraîche
Step 1Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Step 2Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.