Best Mashed Potatoes

Serves 4
The secret behind delicious mashed potatoes? Cook the potatoes in our Chicken Stock instead of water!
Recipe Category
Products in this recipe

Chicken Flavour Stock Powder, Potato Spice

You will need

5 medium-large potatoes, peeled and cut into quarters
1 cup (250 ml) water
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
½ cup (125 ml) full cream milk (or use half milk and half cream)
1 T (15 ml) butter or olive oil
Ina Paarman’s Potato Spice

Method

Place the potatoes, water and Stock Powder into a saucepan and cook, with the lid on, for 12-15 minutes until potatoes are fork tender. Spoon the potatoes into a mixing bowl (reserve the stock) and mash finely with a potato masher (I prefer to use a potato ricer)

Add the milk, ½ cup of reserved stock and butter or olive oil to the mashed potatoes. Beat with a wooden spoon until well mixed. Add a little more stock if needed. Season to taste with Potato Spice.

**Variation:**

Add ¼ cup (60 ml) of chopped parsley and/or 2-3 cloves of crushed garlic and a dash of freshly grated nutmeg.