Creamed potatoes

    30 min

    Good cooks can fall down making creamed potatoes in particular if they have them ready too early. By following this simple recipe you can avoid this common pitfall.

    County Antrim, Northern Ireland, UK
    41 people made this

    Serves: 4 

    • 900g potatoes
    • 30g to 60g butter
    • 140ml milk
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wash and peel the potatoes and cut them into even sized chunks. Cook in salted water until tender.
    2. When the potatoes are tender, tilt the lid of the pan and pour off the water. Return to a gentle heat and with the lid half on continue cooking for 2 or 3 minutes until the potatoes are dry.
    3. Add the butter (as much as you like) and either crush the potatoes with a fork or a potato masher. Press them down firmly and pour over 0.25 pint of boiling milk which is enough for 1.5 to 2 lbs of boiling potatoes.
    4. Do not stir yet. Instead put the lid on the saucepan and let stand in a warm place until the main coarse is dished up. Just before sering beat the potatoes well with a wooden spoon until they are light and fluffy.


    Cut the potatoes into even sized pieces. Take care to cook the potatoes in water and not let the water boil away. Do not stir the mixture until ready to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)