Old MacDonald's Potato Box Recipes
Ultimate Creamy Mash Ingredients 1.25kg/2½lb large floury potatoes, such as Maris Piper, King Edward or Desireesalt and ground white pepper for a mash without any bits, but you can use freshly ground black pepper if you prefer 100ml/3½fl oz single cream 80g/3oz butter freshly grated nutmeg Directions 1. Peel the potatoes and cut into large, equal-sized chunks. Place in a large saucepan and wash well in a few changes of cold water. Fill the pan with fresh water and add a good pinch of salt. Cover with a lid and bring to the boil. Having the lid on brings the water to the boil more quickly, ensuring even cooking of the potatoes. Keep an eye on the pan as the water will come over the sides once it reaches the boil. 2. As soon as it's boiling, remove the lid and cook the potatoes for about 2025 minutes or until they are tender (to check, insert the tip of a small sharp knife into a potato; they are done if they fall off easily). Make sure you don't over boil the potatoes as you'll have a soggy wet mash at the end.3. Just before the potatoes are cooked, place the cream, butter and a good grating of nutmeg into a small pan and gently heat until the butter has melted. 4. Drain the potatoes in a colander and leave for a few minutes for the water to drain away completely and for some of the steam to evaporate. Tip back into the pan and mash with a traditional masher, adding the warm buttery cream as you go and mashing until the potato is really smooth. Season with salt and a little pepper and extra nutmeg if you want. Tips: You may prefer to use a potato ricer (looks like a large garlic press) or a mouli (mashes at the turn of a handle) instead of a traditional masher. You can make mashed potato the day before you need it: boil, drain and then mash the potatoes with a knob of butter and drop of milk to loosen. Transfer to a clean bowl and cover tightly with cling film. When needed, gently reheat the mash in a pan, stirring frequently, then stir in the warm buttery cream as before.

Old MacDonald's Potato Box Recipes

Ultimate Creamy Mash

Ingredients

1.25kg/2½lb large floury potatoes, such as Maris Piper, King Edward or Desireesalt and
ground white pepper for a mash without any bits, but you can use freshly ground black pepper if you prefer
100ml/3½fl oz single cream
80g/3oz butter
freshly grated nutmeg

Directions

1. Peel the potatoes and cut into large, equal-sized chunks. Place in a large saucepan and wash well in a few changes of cold water. Fill the pan with fresh water and add a good pinch of salt. Cover with a lid and bring to the boil. Having the lid on brings the water to the boil more quickly, ensuring even cooking of the potatoes. Keep an eye on the pan as the water will come over the sides once it reaches the boil. 2. As soon as it's boiling, remove the lid and cook the potatoes for about 2025 minutes or until they are tender (to check, insert the tip of a small sharp knife into a potato; they are done if they fall off easily). Make sure you don't over boil the potatoes as you'll have a soggy wet mash at the end.3. Just before the potatoes are cooked, place the cream, butter and a good grating of nutmeg into a small pan and gently heat until the butter has melted. 4. Drain the potatoes in a colander and leave for a few minutes for the water to drain away completely and for some of the steam to evaporate. Tip back into the pan and mash with a traditional masher, adding the warm buttery cream as you go and mashing until the potato is really smooth. Season with salt and a little pepper and extra nutmeg if you want. Tips: You may prefer to use a potato ricer (looks like a large garlic press) or a mouli (mashes at the turn of a handle) instead of a traditional masher.

You can make mashed potato the day before you need it: boil, drain and then mash the potatoes with a knob of butter and drop of milk to loosen. Transfer to a clean bowl and cover tightly with cling film. When needed, gently reheat the mash in a pan, stirring frequently, then stir in the warm buttery cream as before.