Soft, creamy and full of flavour, this mashed potato is a classic that never disappoints. A versatile side dish that goes with everything, from a luxurious festive meal to a weekday dinner. With its velvety texture and subtle touch of nutmeg, this mash brings warmth and comfort to the table.
Classic mashed potatoes
Classic mashed potatoes
Method
01
Boil the potatoes
Rinse the potatoes clean, but don't peel them yet. Cut large potatoes into quarters. Boil them in a shallow layer of salted water until tender in approx. 15–20 minutes.
02
Steam dry and peel
Drain the potatoes and leave them to steam dry briefly in the pan without a lid over a low heat. Then remove the skin.
03
Make the mash
Mash the potatoes to a smooth mass with a potato masher or through a fine sieve. Stir in the butter and egg yolks while the mash is still warm. Season with salt, pepper and nutmeg. If you like, add finely chopped parsley.
04
Serve
Serve immediately, or keep warm in the pan with a lid on over a very low heat until use.
Tips & notes
For an extra creamy mash, stir a splash of warm milk or cream through the warm mash. Use floury potatoes (Doré, Bintje) for the best result. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Mash in a softly boiled clove of garlic for a mild garlic mash.
- Mix in some grated mature cheese for a more savoury mash.
Contains:
Eggs
Milk
| Calories | 215 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 13 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
