If you’re gonna have a bowl of mashed potatoes on your festive table this season, let it be this one with a pecan burnt butter and a generous pour of double cream
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 495 |
| Fat | 21.8g |
| Saturates | 10.8g |
| Protein | 11.4g |
| Carbs | 60.3g |
| Sugars | 10.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the mashed potatoes, peel and cut the potatoes into chunk. Add the chunks to a large pot of well-salted water.
Bring to a boil and cook for 20-25 minutes or until falling apart.
Strain the potatoes and mash well. For extra-smooth mash, pass it through a sieve.
Stir in the milk and place over a medium heat. Cook, stirring occasionally until the potatoes have completely broken down and the mash is smooth.
Season well with the salt and white pepper. Set aside with the lid on and keep warm.
To make the pecan burnt butter, toast and chop the pecans.
Place the butter and pecans in a small saucepan and place over a medium heat.
Cook until the butter starts to brown, approx. 5-8 minutes.
Serve the mashed potatoes topped with the burnt butter and pecans.
