Who would have thought that lumpy mashed potatoes would become so popular?
These creamy, smashed potatoes are comfort food at its best and couldn’t be easier to make.
Choose small, waxy potatoes with thin skins—Charlotte or Jazzy work really well and just mash them down to your desired cinsistency.
You can even make them your own by adding extras like crispy bacon, grated cheese, or sweet caramelised onions.
CREAMY SMASHED POTATOES
Seves 2 – 3
Ingredients:
700 g small waxy potatoes
3-4 tablespoons butter
a little milk
Salt and pepper to taste
1 large clove garlic, finely minced (opt)
Instructions:
Place the potatoes in a large saucepan and cover them with cold water. Add a good pinch of salt.
Bring the water to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender enough to break apart easily with a fork.
Drain the potatoes well and return them to the saucepan. Add the garlic, cover the pan, and leave for a few minutes to allow any excess moisture to evaporate.
Add the butter and roughly mash the potatoes with a fork or potato masher, until you have the texture of a lumpy mashed potato. Gradually stir in the milk until the mash is creamy but chunky.
Season to taste with salt and pepper and serve.
