25 mins
Creamed Potatoes (Mashed Potatoes)
Ingredients for Creamed Potatoes (Mashed Potatoes)
Currently displaying quantities in US Imperial Measurements
How to Cook Creamed Potatoes (Mashed Potatoes)
- Peel the potatoes and cut into pieces of roughly equal size (A medium-sized potato is usually cut into about 6 pieces). Rinse the potatoes to remove any surface starch. Now place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
- Cooking time can vary depending upon the type of potato and the texture. Generally, however, somewhere between 15 - 20 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked. Remove the pan from the heat and drain off the water. Add the butter and, using a potato masher, begin to break up and mash the potatoes. Add milk (or cream if you want to be decadent) until the texture is soft and light.
GRAHAM'S HOT TIP:
If you peel potatoes and leave them (uncooked) in water for any length of time, they are likely to turn brown. To prevent this, add some milk to the water and ensure the potatoes are completely covered by the liquid.
What To Eat Tonight
If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!
One Bowl Dinners simply means that you get to cook (and present) your food all from one dish. We have so many easy "one-bowlers" for you.
Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.
Other Vegetables Recipes
What can I say? ... Sweet Onion and Potato Gratin - the comfort food of the gods. Perfect dish to accompany just about any grilled meat.
Hasselback Potatoes are rather like sautéed potatoes, but the potatoes are served 'whole' yet look wonderful as they fan out on your table.
Aligot à l'ancienne is a dish traditionally made in L'Aubrac region of France. It tastes good and makes a great talking point when you have gue