Golden Mashed Potato

Great for kids

This is the topping used in the Golden Shepherds Pie, but it’s just as good as a side dish.


By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

  • 1.35kg potatoes, peeled and chopped
  • 500g carrots, peeled and chopped
  • 100ml warm Milk

    Milk

    organic, full fat, semi-skimmed.

    If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones

  • 50g Butter

    Butter

    Unsalted is better for cooking.

    Easy spread butter is ideal for sandwiches and toast.

Instructions

  1. Cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking. Drain well and return to the pan.
  2. Mash the potatoes with the carrots and add the warm milk and the butter, and beat until fluffy and smooth.
Rate it
* * * . .

Eat twice with leftover mash

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Comments on this recipe

  • Bernadette Smallwod

    Thank you. I plan to try this tomorrow

    Posted on 01 Nov 2007 at 21:33

Comments on this recipe