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 show imperial units

  • 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.

    or cream cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
  • Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • Pepper

    Black peppercorns

    Best used as a condiment.

    They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
    • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
    • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
    • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

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 or cheese, season with salt and pepper and beat until fluffy and smooth.
Rate it
* * * . .

Eat twice with leftover mash

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