Clear and checked
Method
- 01
Read, weigh and prepare
7 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Start heating the cooking liquid
1 minHands-onPut evenly prepared potatoes in a saucepan with their listed cooking water and cooking salt. Start heating.
- 03
Heat the cooking liquid
3 minHands-off · check as directedAllow the cooking liquid to reach a boil. Check promptly when the timer ends; heat output and pan size affect this estimate.
- 04
Check and start cooking
1 minHands-onConfirm a full boil and reduce to a steady gentle boil.
- 05
Boil potatoes
20 minHands-off · check as directedBoil gently for 18–22 minutes until a knife slides through easily.
- 06
Drain potatoes
1 minHands-onDrain thoroughly and set the pan off the heat.
- 07
Steam-dry potatoes
5 minHands-off · check as directedLet excess steam escape for about 5 minutes.
- 08
Warm the milk
3 minHands-onWarm milk gently; avoid boiling it hard.
- 09
Mash and enrich
5 minHands-onRice or mash the potatoes while hot. Beat in butter and warm milk, then taste and season with the listed salt. Keep covered and warm.
- 10
Finish and serve
2 minHands-onServe hot; loosen with the listed hot top-up water if it stiffens.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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