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Fresh Herb and Potato Mash

Peel and mash the potatoes while hot as If the potatoes are not peeled and mashed while hot and if the boiling milk is not added immediately, the potato will be lumpy and gluey.

VCD

Serves 4

900g (2lbs) unpeeled potatoes, preferably Golden Wonders or Kerr's Pinks

300ml (10fl oz/1 1/4 cups) creamy milk

1 whole egg

1-2oz (25-50g/1/4-1/2 stick) butter

4 tablespoons (5 American tablespoons) freshly chopped herbs e.g parsley, chives, tarragon, lemon balm

Scrub the potatoes well. Put them into a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half cooked, 15 minutes approx. for 'old' potatoes, strain off two-thirds of the water, replace the lid on the saucepan, put on to a gentle heat and allow the potatoes to steam until they are cooked. Peel immediately by just pulling off the skins, so you have as little waste as possible, mash while hot (see below). (If you have a large quantity, put the potatoes into the bowl of a food mixer and beat with the spade).

While the potatoes are being peeled, bring about 300ml (10fl oz/1 1/4 cups) of milk to the boil. Add the egg into the hot mashed potatoes, and add enough boiling creamy milk to mix to a soft light consistency suitable for piping, add the freshly chopped herbs and then beat in the butter, the amount depending on how rich you like your potatoes. Taste and season with salt and freshly ground pepper.

This is a recipe by
Darina Allen
View all my recipes

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