Mashed potatoes - now that's the holy grail of kid food.
It’s soft, it’s simple, it doesn’t look suspicious. Just smooth, buttery goodness that you can safely put on a plate without starting a dinner negotiation.
So if you’re ever in doubt, dads, skip the kale chips and quinoa dreams. Just mash the potatoes and you're already a hero. The not-so-secret trick? Add butter and milk - and then add a bit more. Just when you think it’s enough, it probably isn’t. That’s when the magic happens.
Also, do yourself a favor and get a potato ricer. Unlike half the odd gadgets collecting dust in my kitchen, this one actually earns its place - used almost every week. And trust me, it makes a huge difference. Smooth, fluffy mash every time. No lumps. No no's from the kid.
So, there are two mashed potato recipes worth your attention.
One comes from the legendary French chef Paul Bocuse - Purée de pommes de terre (that sounds way more fancier than mashed potatoes, right?).
The other one comes from Ireland (and The Irish Cookbook) - because it turns out the Irish aren’t just masters of a perfect pint, they’ve also got serious potato skills. The dish is called Colcannon, and it’s proof they know exactly what they’re doing when it comes to comfort food.
The process is pretty similar in both cases, though.
The French, being French, add few layers of technique to craft something more complicated - though let’s be honest, most of us probably wouldn’t taste the difference.
The Irish? They toss in some greens and cabbage - because why not? It’s hearty, it’s comforting, and it feels like something your grandma would proudly serve.
I just make the mashed potatoes and throw in in whatever I’ve got lying around - or not. Totally up to you. No rules, just mash.
Cooking time: 45 minutes
Serves: 6 people
Notes:
For the French take - skip the greens, double the milk, and imagine you're making purée de pommes de terre and not the mashed potatoes.
Ingredients:
1kg potatoes, peeled
250g butter
100ml milk
6 spring onions
15g parsley, finely chopped
sea salt
Steps:
Put the potatoes into a large pan and cover with water. Bring to the boil over a high heat, then simmer for about 20 minutes until soft.
When soft, strain and press through a ricer, mix with butter, add salt.
Meanwhile, bring the milk to the boil in a small pan, add the spring onions (if using) and simmer for 4-5 minutes until the onions are tender, then fold into potatoes.
Fold in the chopped parsley if using.
This one's actually pretty useful, so don’t keep it to yourself - pass it along to your fellow dads. Trust me, they’ll thank you later!