No Sunday dinner is complete without a creamy, buttery side of mashed potatoes. These are smooth, rich, and comforting—just the way they should be. The trick? Warming the milk before adding it ensures your potatoes stay light and fluffy. Pair with a delicious roast beef for the perfect hearty meal.
Ingredients
- 2 lbs Yellow Columba or Russet Potatoes, peeled and cut into chunks
- 4 tbsp butter
- ½ cup Cowichan milk or half & half cream (warmed)
- Salt and pepper, to taste
Method
- Boil: Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15–20 minutes).
- Mash: Drain the potatoes and return them to the pot. Add the butter and warm milk (or cream) and mash until smooth and creamy.
- Season: Stir in salt and pepper to taste. For an extra rich flavor, you might add a drizzle of olive oil or a sprinkle of fresh herbs like chives.
