Growing Chefs! Ontario Pub Mash

Pub Mash

The ultimate side dish for just about any pub food, mashed potatoes are always best served with a healthy ladle of gravy overtop!
1 kilogram Yukon gold or russet potatoes1/2 cup milk1/2 cup butter salt white pepper
knife or safe choppercutting boardlarge potstrainermeasuring cupspeelerbowls of various sizespotato masher or ricertasting spoonsdish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the potatoes, chop into 5‑centimeter cubes, and place them in a large bowl with enough water to keep them submerged, this will keep them from discoloring. Once done chopping, place the bowl under running cold water to rinse off the starch.

Measure out the milk and butter.

Get Cooking!

Drain the potatoes and add to the pot, fill the pot with cold water until the water line is 6 centimeters above the potatoes. Place the pot on high heat to bring it to a boil. Once boiling reduce the heat to medium and allow to boil until cooked through about 20 minutes.

Once the potatoes are cooked, drain and return to the pot. Add milk, butter, salt, and pepper and mash thoroughly until no lumps remain. Taste for seasoning and adjust as necessary.