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25 mins
Creamed Potatoes (Mashed Potatoes) Recipe

Creamed Potatoes (Mashed Potatoes)

Graham

Recipe by  

Nothing like the old classics to get the mouth watering! Whether you call them mashed potatoes or creamed potatoes makes no difference. All that matters is the taste and the texture.

If you want to "upmarket" your potatoes, try our recipe for Champ or Colcannon instead.

      Preparation Time: 5 Minutes

      Cooking Time: 20 Minutes

Ingredients for Creamed Potatoes (Mashed Potatoes)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
6 medium-sized
potatoes
2 oz
butter
up to ½ cup
milk or cream

 

How to Cook Creamed Potatoes (Mashed Potatoes)

  1. 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.
  2. 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 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.
 
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