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
Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.
Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.
Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
Other Vegetables Recipes
Marinated Carrot Salad takes a few minutes to prepare and is perfect if you want something a bit different to add to your salads.
Provençale Bake is inspired by my wife's love of tomatoes and our joint love of food from the Provence region of France.
Discover this classic dish from the Provence region of France. Excellent choice to accompany a slice of ham. This recipe is simple and economical.