Mashed Potatoes

Name: Mashed Potatoes
Cuisine: Global

By AfripasspotPublished 15 May 2026

Also known as: Mash (British English), Pommes Purée (France), Mukimo or Irio (Kenya), Colcannon (Ireland), Champ (Ireland), Stamppot (Netherlands), Bangers and Mash (UK), Smashed Potatoes (rough)

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Description

Origin

Global

Time to Prepare

Avg. Price per Plate

$16

Nutritional Value

Complex carbohydrates
potassium
vitamin C
vitamin B6
dietary fibre
calcium (from milk or cream)
vitamin A
iron
magnesium
healthy fats (from butter)

Creamy Mashed Potatoes Recipe

Name: Creamy Mashed Potatoes

Origin: Global

Ingredients:

Potatoes (floury variety preferred - Irish
Russet
or King Edward)
unsalted butter
warm whole milk or fresh cream
salt
white or black pepper
optional: garlic (roasted or minced)
fresh chives or parsley
grated cheese

Steps:

Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate, uneven pieces will result in some being overcooked and watery while others remain underdone and lumpy
Place the potato chunks into a pot of cold, generously salted water and bring to the boil over high heat, then reduce to a steady simmer and cook for 15 to 20 minutes until the potatoes are completely tender all the way through when pierced with a knife or fork there should be absolutely no resistance
Drain the cooked potatoes thoroughly in a colander and return them to the empty pot over very low heat for one to two minutes, shaking gently, to allow any remaining steam and moisture to evaporate completely this step is essential for a fluffy rather than watery mash
Add the butter in generous pieces and begin mashing immediately with a potato masher, working quickly while the potatoes are still hot as they mash far more smoothly at temperature than when cooled
Pour in the warm milk or cream gradually and continue mashing and folding until the potatoes reach your desired consistency smooth and creamy for a refined result, or slightly textured if you prefer a more rustic feel
Season generously with salt and pepper, taste, and adjust
Add roasted garlic, fresh herbs, or grated cheese at this point if using
Serve immediately while hot, as mashed potatoes lose their ideal texture and temperature quickly

African Mukimo (Kenyan Mashed Potatoes) Recipe

Name: African Mukimo (Kenyan Mashed Potatoes)

Origin: Kenya, East Africa

Ingredients:

otatoes (peeled and cut into chunks)
green peas (fresh or frozen)
sweetcorn kernels (fresh
frozen
or boiled from the cob)
pumpkin leaves or fresh spinach (washed and roughly chopped)
butter or margarine
onion (finely chopped)
cooking oil
salt
black pepper
water

Steps:

lace the peeled and chunked potatoes, green peas, and sweetcorn together in a large pot, cover with salted water, and bring to the boil over high heat, then reduce to a steady simmer and cook together for 30 to 40 minutes until the potatoes are completely soft and fully cooked through
While the potatoes are cooking, blanch the pumpkin leaves or spinach briefly in hot water for two to three minutes until softened and vibrant green, then drain and blend or pound them into a smooth green purée and set aside — this is what gives Mukimo its distinctive and beautiful green colour
In a separate pan, heat a little cooking oil over medium heat and fry the chopped onions until translucent and lightly golden, then set aside
Once the potatoes, peas, and corn are fully cooked, drain off the excess water and reserve a little of the cooking liquid in case you need it during mashing
Add the butter and begin mashing the potato, pea, and corn mixture together using a potato masher or sturdy wooden spoon until the potatoes are fully broken down, Mukimo should retain a slightly textured, rustic consistency with the corn and peas still partially visible rather than being completely smooth
Stir in the blended pumpkin leaf or spinach purée and mix well until the entire mixture takes on an even, pale green colour
Add the fried onions and fold them in thoroughly
Taste and season generously with salt and black pepper, adding a little of the reserved cooking water if the mixture feels too thick
Serve hot immediately alongside grilled meat, beef stew, or chicken stew