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Home > Recipes > Mashed potato

Mashed potato

A round shallow bowl containing mashed potato sprinkled with chopped chives sitting on a square timber board. A brown and white striped linen napkin on the left, a serving spoon on the right and a small bowl of chopped chives at the back.
(1)
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Nut free
A round shallow bowl containing mashed potato sprinkled with chopped chives sitting on a square timber board. A brown and white striped linen napkin on the left, a serving spoon on the right and a small bowl of chopped chives at the back.
  • 2 serves of vegetables per 
  • serving
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Ingredients

1kg potatoes, peeled, cut into 3cm cubes
¼ cup (60ml) reduced-fat milk
2 tbsp margarine
¼ tsp salt
2 tbsp chopped fresh chives (optional) 

Savvy swaps

You can swap:

Milk
1/3 cup light sour cream
1kg white potatoes
500g white potatoes and 500g sweet potatoes

Tips

  • Russet or brushed potato varieties are the best to use for mashed potato as they have a high starch content and absorb less water when cooking. 
  • You can make this recipe dairy free by using a milk alternative and milk-free margarine. 
  • Potatoes provide Vitamin C. Vitamin C supports your immune system. 

  • Store mashed potato in an airtight container in the fridge for up to 3 days.  
  • Leftover mashed potato can be used to top shepherd’s pie.
  • You can freeze chives and just snip off the amount you need for a recipe. No need to defrost.  

  • To save money, buy potatoes that are in season or on special. 
  • To save money try growing your own herbs, like chives, in the garden or in pots.  
  • Buying in bulk can help save money in the long run. A larger bag of potatoes may be cheaper per 100g. 

Method

Step 1
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil. Reduce the heat to medium and cook for 15 minutes or until the potatoes are tender. Drain well and return to the saucepan. Let stand for 2-3 minutes to let the steam evaporate from the potatoes.

Step 2
Add the milk and margarine to the potatoes and use a potato masher to mash until smooth. Season with salt. Serve sprinkled with chives (if using).

Serving suggestion: serve alongside roasted meats or meat alternatives, stews or casseroles.  

Tips

  • Russet or brushed potato varieties are the best to use for mashed potato as they have a high starch content and absorb less water when cooking. 
  • You can make this recipe dairy free by using a milk alternative and milk-free margarine. 
  • Potatoes provide Vitamin C. Vitamin C supports your immune system. 

  • Store mashed potato in an airtight container in the fridge for up to 3 days.  
  • Leftover mashed potato can be used to top shepherd’s pie.
  • You can freeze chives and just snip off the amount you need for a recipe. No need to defrost.  

  • To save money, buy potatoes that are in season or on special. 
  • To save money try growing your own herbs, like chives, in the garden or in pots.  
  • Buying in bulk can help save money in the long run. A larger bag of potatoes may be cheaper per 100g. 

Rating

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