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Herby, skin-on mashed potatoes recipe
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Take the hassle out of mashed potatoes with this easy side dish recipe that leaves the skin-on. Add fragrant herbs, milk and butter for extra creaminess and mash until smooth. Serve with your Sunday roast with lashings of gravy. See method
Ingredients
- 1.25kg Maris Piper potatoes, cut into 3cm cubes
- 5g fresh thyme, leaves picked, stems reserved
- 100ml milk
- 70g butter
- 5g fresh basil leaves
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
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Energy
1065kj
254kcal
13%
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Fat
10g
15%
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Saturates
6g
30%
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Sugars
2g
2%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 37.2g
Protein 4.9g
Fibre 3.5g
Method
- Boil the potatoes and thyme stems for 15-20 mins until the potatoes feel tender when pierced with a sharp knife. Strain, discard the thyme stems, then return the potatoes to the pan to steam-dry for a few mins.
- Add the milk and butter and mash well until fairly smooth. Season well, stir in the thyme leaves and top with the basil to serve.
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