Mild mashed potato with just 3 ingredients

Mild, plain mashed potato made with floury potatoes, a pinch of salt and a little butter or ghee – no milk, gently seasoned and ready in 20 minutes.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 150 kcal per serving
• Protein: 3 g
• Fat: 1 g
• Carbs: 30 g

Ingredients

• 300 g floury potatoes
• 1 tiny pinch of sea salt
• 1 tsp butter or ghee

Method

You’ll need: saucepan · chopping board · knife · sieve · potato masher

1. Peel the floury potatoes, dice them and cook them in lightly salted water until soft.
2. Drain the potatoes and let them steam briefly in the hot pan so any excess moisture escapes.
3. Mash the potatoes finely with a potato masher and work in the butter or ghee.
4. Gradually stir in a little lukewarm water or mild stock until the mash is softly creamy but still slightly firm.
5. Season with just a very little sea salt and keep the mash plain, without strong spices.
6. Serve fresh and warm.

Good to know

Sometimes plain food is just what you need. This mash is mild, soft and pleasantly understated. That's exactly what makes it so comforting.

Swaps

Butter or ghee → extra virgin olive oil (more monounsaturated fatty acids) Butter or ghee → mashed avocado (provides fibre and potassium, creamy texture) Floury potatoes → sweet potatoes (more beta-carotene and a little more fibre) Sea salt → reduced-sodium mineral salt in a small amount (can lower your sodium intake)

Allergens

Potatoes are naturally gluten-free and most people tolerate them well. Butter is a milk allergen; ghee is often milder but isn't safe for anyone with a cow's milk protein allergy. For children and during pregnancy, the recipe is generally fine with normal kitchen hygiene.

Frequently asked questions

Which minerals are in potatoes?

Potatoes mainly provide potassium, plus smaller amounts of magnesium, phosphorus and a little iron.

Does mashed potato keep its vitamin C?

Potatoes contain vitamin C, and some of it is lost through peeling and cooking. Even so, a small amount usually remains in the finished mash.

Is ghee better tolerated than butter?

Ghee usually contains less lactose and fewer milk protein residues than butter. That can matter if you have a sensitive digestion, but how well people tolerate it still varies.

Why are floury potatoes so well suited to mashed potato?

They contain more starch and break down more easily when cooked. That makes the mash fluffier, and it often needs less extra liquid.

Is sea salt more nutritious than ordinary salt?

Sea salt can contain traces of other minerals, but only in very small amounts. Nutritionally, the difference is usually small.