Velvet Mashed Potatoes

Method

1. 1. Peel your potatoes and cut them into even sized pieces. Put into a pan of cold salted water. Bring to the boil then simmer gently for 10-12 minutes until tender.
2. 2. When the potatoes are done, take the pot off the heat and drain the water before returning the potatoes to the pot.
3. 3. Heat the butter, milk and cream together in a small pan.
4. 4. Mash the potatoes with a masher or you can use a ricer. You don’t want to over work the potatoes or too much starch will be released and they will become gluey rather than fluffy.
5. 5. Add the butter and milk mix and plenty of seasoning and mash till smooth then serve. If it is still a little thick add a drizzle more cream or a splash of milk. 
6. 6. For the optional twist, fry the onions in the butter and olive oil over a very low heat covered, for 30-40 minutes until really soft. Once they start to colour, uncover and cook for a further 10-15 minutes until they are deep gold and sticky.
7. 7. Fry the bacon until crisp then drain on kitchen paper. Stir into the mash with the blue cheese and serve with a dollop of caramelized onion on top.

• Recipes
• Autumn
• Winter
• Snacks
• sides
• potato recipe
• Mashed potato recipe
• side dish recipe
• blue cheese recipe
• easy side dish recipe

Ingredients

• US
• METRIC

You'll Need