Always check the labels of the products you use.
Method
- 1
Peel, cut and rinse. Peel the potatoes and cut them into 2.5 cm or 5 cm cubes. Put them in a pan of cold water and rinse, changing the water two or three times, until it runs clear. Cover with fresh cold water and season it generously with salt.
- 2
Simmer until completely tender. Set the pan over medium-high heat, bring it to a boil, then turn the heat down to a gentle simmer. Cook until the potatoes are completely tender, about 15 minutes after they start to simmer.
- 3
Drain, rinse and steam-dry. Drain the potatoes in a colander and rinse them under hot running water for 30 seconds to wash off leftover starch. Leave them to steam for 1 minute so surface moisture can evaporate.
- 4
Rice, then fold in the butter. Set a ricer or food mill over the empty pan and rice the potatoes back in. Add the butter and fold it through gently.
- 5
Add the milk and season. Mound the potatoes in the centre of the pan and pour the milk around the edge. Set the pan over medium heat and bring the milk to a simmer, then fold it through. If you want a looser mash, add a little more milk in the same way — around the pile, brought to a simmer, then folded in. Season with salt and pepper and serve.
Storage
Best eaten straight away. Leftovers keep in the fridge for up to 2 days; reheat gently with a splash of milk.
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 280 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- ricer or food mill
- colander
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 482 kcal |
| Protein | 8.9 g |
| Carbohydrate | 56.3 g |
| of which sugars | 6.5 g |
| of which free sugars | 0 g |
| Fat | 25.8 g |
| of which saturates | 15.9 g |
| Fibre | 6.3 g |
| Salt | 1.43 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
