• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 800g potatoes, unpeeled
  • 40g butter
  • 100ml hot milk
  • 1/4 tsp salt
  • Pinch of salt and dash of pepper to taste
  • Gravy for the mashed potatoes
  • 30g butter
  • 30g plain flour
  • 300-320ml fresh chicken stock
  • 1 tbsp beef stock granules
  • Salt and pepper to taste


  1. Put potatoes in a large pan. Add enough water to cover and add in 1/4 teaspoon salt. Bring to a boil then reduce heat and simmer for 25-30 minutes or until potatoes are tender. Drain and leave aside to cool.
  2. Peel the potatoes then put them into a pan. Add butter and heat over a low fire. Use a potato masher to mash the potatoes until smooth in texture.
  3. Gradually pour in the hot milk and beat until mixture turns creamy without any lumps. Add in a pinch of salt and a dash of pepper to taste.
  4. To prepare the gravy, heat butter in a non-stick pan. Stir in the flour and allow the roux to brown gradually over a very low heat. Stir constantly to prevent the roux from burning.
  5. Blend in the stock and allow to boil. Add salt and pepper to taste and beef stock granules and mustard. Cook until the mixture turns thick and smooth.
  6. Serve the gravy with the mashed potato.
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