- 1 ½ kg of floury potato (check the packaging at your local store as it often says what the potatoes are good for)
- 125ml milk (can be skimmed)
- 1tbsp of butte
- 4 tbsp of crème fraiche
(For the last 2 ingredients we would suggest you add them a bit at the time until you have the consistency that you want)
Salt & Pepper (to taste)
Nutrition per serving
kcal: 225 | fat: 4.1g | saturates: 2.4g | carbs: 40.5g | sugars: 2.3g | fibre: 3.3g | protein: 6.3g | salt: 0.1g
Step by Step Instructions
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an a potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
(Optional) add a small handful of grated cheese like gruyere, parmesan or cheddar, that just gives that bit more flavour.