Creamy Mashed Potatoes with Butter
Silky-smooth mashed potatoes on warm milk with butter—perfect with turkey, cutlets, or any hot main dish.
- Time
- 35 min
- Serving
- 293 kcal
- Ingredients
- ≈ $0.62
- Protein
- 6 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 200 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
- 3 Butterpack 180 g ≈ $1.58 15 g
- 4 Salt 2 g
- 5 Nutmeg to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes1, cut into even chunks, cover with cold salted water, and boil for 20–25 minutes until tender.
Heat the milk2 with the butter3 in a saucepan—cold milk makes the mash gray and gluey.
Drain all the water, let the potatoes1 dry on the stove for 1 minute off heat.
Mash with a potato1 masher (not a blender—it’ll turn gluey), stir in the hot milk2 and butter3, add nutmeg, and whip with a spoon until fluffy; season with salt to taste.
Tips
- Why it works
- Boil potatoes in cold salted water to prevent them from breaking apart and turning mushy during cooking. Use hot milk to avoid cooling the potatoes and making the mash gluey.
- Substitutions
- Replace milk with 50g of warm chicken or vegetable broth for a lighter texture. Use 15g of margarine if you prefer a dairy-free option.
- Common mistakes
- Overmashing with a blender makes the potatoes gluey; stop when lumps remain. If the mash smells sour, the milk was left out too long.
- Storing and reheating
- Keep for 3 days in the fridge; reheat in a saucepan with 10g butter over low heat, stirring until smooth. Freeze for 1 month by spreading on a tray first.
- Serve with
- Pair with roasted chicken thighs or pan-fried pork chops for dinner. Serve as a side for spaghetti with meat sauce.
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