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Creamy mashed potatoes
Mashed potatoes are easy to make and difficult to spoil, but
there are several things you can do to make them better. One thing is to add
salt to the potatoes only after they have started to boil. This makes them softer
and easier to mash. Adding a little milk makes the potatoes creamy and the best
way to do this is to heat the milk first. A cup of milk to two kilos of potatoes
is about right. Heat the milk in a small saucepan, taking care that it doesn't
boil over, and when it's hot, pour it into the potatoes which you have already
started mashing. Add a knob of butter or margarine after the milk and mash the
mixture really well.
It's worth making a lot of mashed potato at one go, then you
can keep some in the fridge. It will keep for about five days. There are quite
a few recipes in which you can use mashed potato and it won't make much difference
whether you mash plain boiled potatoes or use left over stuff with milk and
margarine in it. Here are some recipe ideas: