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Smoked mash

Adding smoked sea salt to your standard creamy mash adds another layer of flavour to everyone's favourite side dish. Take potatoes to the next level

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 204
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 3
  • Protein 4
  • Fat 6
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 204
  • Carbohydrates 32
  • Saturated Fat 4
  • Sugar 3
  • Protein 4
  • Fat 6
  • Fibre 3
  • Salt 1.1

Ingredients

  • 1½ kg floury potatoes (such as Maris Pipers or King Edwards), cut into large chunks
  • 200ml milk
  • 50g butter
  • smoked sea salt, plus extra to serve (optional)

Method

  1. Boil the potatoes in a large pan of water for 20-25 mins until mashable. Drain well.

  2. In the same saucepan (no need to clean it), bring the milk, butter and a couple of pinches of smoked sea salt to the boil. Take off the heat and either rice or mash the potatoes into the hot milk, beating until completely combined. Serve alongside short ribs and carrots, with extra smoked salt on the side to season, if you like.

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