Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Cuisine: Irish
Ingredients: 1.5 kg (3 lb) floury potatoes (such as Roosters), cut into even-sized chunks about 120ml (4fl oz) milk and/or cream; 1.5 kg (3 lb) floury potatoes (such as Roosters), cut into even-sized chunks about 120ml (4fl oz) milk and/or cream; 1.5 kg (3 lb) floury potatoes (such as Roosters), cut into even-sized chunks about 120ml (4fl oz) milk and/or cream; 1.5 kg (3 lb) floury potatoes (such as Roosters), cut into even-sized chunks about 120ml (4fl oz) milk and/or cream; 100 g (4 oz) butter; 1 tsp chopped fresh flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

These mashed potatoes will keep warm in a very cool oven (120°C/250°F/gas mark ½) for up to 3 hours. Alternatively, leave to cool and then reheat gently using a little more butter. I think the red-skinned Rooster potatoes make the best mash, as they have a consistently floury texture and lovely smooth flavour.

Ingredients

1.5 kg (3 lb) floury potatoes (such as Roosters), cut into even-sized chunks about 120ml (4fl oz) milk and/or cream

Method

Place the potatoes in a large pan of salted water. Bring to the boil, cover and simmer for 15–20 minutes, or until the potatoes are tender without breaking up. Drain and return to the pan over a low heat to dry out.

Mash the potatoes, or pass them through a potato ricer or vegetable mouli if you want a really smooth finish. Heat the milk and/or cream in a small pan. Using a wooden spoon