Everyone's favourite mashed potatoes recipe becomes the dinner table hero with a few little tricks. The secret to a light and fluffy mash potato is choosing a ‘floury’ rather than waxy potato. A touch of sour cream takes this rich and creamy mashed potato to next-level goodness.
What you need
1.5kg Agria potatoes, peeled and cut into 5cm pieces
125ml Anchor Blue milk
50g Anchor Original butter
4 Tbsp Anchor Sour Cream
Sea salt & pepper
Chopped chives (optional)
Here's how it's done
Bring a large pot 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 a potato masher.
Add the sour cream and beat with a wooden spoon until smooth and creamy.
Season with pepper and a good pinch of salt and top with chives if you wish.
Enjoy your ultimate mashed potatoes with hearty sausages, fried onions and lashings of gravy.