Potato recipes

Make the perfect mashed, roast and steamed potatoes.
 
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  • Updated:2 Jul 2009
 

01.Potato recipes

Mashed potato

Ingredients

1kg starchy potatoes, peeled
2/3 cup milk, warmed (microwave for 1 minute)
2 tbsp butter
Salt and pepper to taste

Method

Cut potatoes into quarters. Place potato pieces into a pot of cold water just so they are just covered. Bring to the boil, then boil gently for approximately 20 minutes or until tender. Drain water from pot, mash potatoes with a potato masher. Add milk, butter and season and, using a wooden spoon, beat potatoes until creamy.

Serves 4

Did you know?

  • For best results use a floury (starchy) potato e.g. Coliban or Kennebec.
  • The smaller the potato is cut the more it absorbs the cooking liquid and becomes waterlogged.
  • Reduced fat milk can be used.
  • 500g potato can be substituted with 500g Kumera.
  • Leftover mash can be made into vegetable patties – just add 1 egg and grated vegetables, and fry in a little olive oil – or use as a topping for a pie.

Roast potato

Ingredients

6 medium-sized potatoes, skin on
2 tbsp olive oil
2 tsp coarse salt

Method

Preheat oven to 180°C (fan forced) or 200°C (conventional). Wash potatoes, cut in half lengthwise and dry thoroughly. Place potatoes in a bowl with oil and salt, and combine well. Grease a metal baking tray, and arrange potatoes skin side down on tray. Bake for 20 minutes, turn potatoes over and bake a further 20 minutes or until golden.

Serves 4

Did you know?

  • You can get good roasting results from both floury potatoes e.g. Coliban or Kennebec and waxy potatoes e.g. Desiree or Red Pontiac.
  • A few garlic cloves with skin on and 1 tbsp dried or fresh rosemary leaves can be combined with potatoes, oil and salt before cooking.
  • For a crisp roast potato, peel the potatoes then make sure they are completely dry.
  • Potatoes can be partially cooked in the microwave then baked in the oven to speed up cooking time.

Boiled or steamed potatoes

Ingredients

12 small whole baby potatoes, washed and scrubbed or peeled

Method

Boiled: Place whole potatoes in cold water and bring to the boil. Reduce to a simmer. Cook for approximately 15-20 minutes or until tender.

Steamed: Place potatoes in a steamer saucepan or bamboo steamer. Cover and cook over rapidly boiling water for approximately 12-15 minutes, or until tender.

Microwave: Place potatoes in a microwave-proof dish. Cook on high for 6-8 minutes or until tender. Let stand for two minutes.

Serves 4

Did you know?

  • For best results use waxy potatoes e.g. Chat, Kipfler, Desiree or Red Pontiac.
  • To check if potatoes are cooked, place a knife or skewer in the centre of the potato – if the skewer slides out smoothly, it’s ready.
  • When potatoes are cooked, add 1 tbsp olive oil or butter, chopped fresh herbs (chives, parsley) and salt and pepper.
 
 

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