Baked Potato Mash

Servings : Serves 3-4

The perfect accompaniment to roasts, grilled meats, fried chicken, meatloaf and a variety of main dishes. This flavourful version elevates the humble mashed potato to this spectacular soft and creamy version with a crunchy topping.


  • 500 gm white fluffy potatoes
  • salt and pepper to taste
  • 2 tbsp butter
  • 1/2 cup hot milk
  • 1 green onion, white part finely chopped (reserve the greens)
  • 2-3 tbsp red onion, finely chopped
  • 1/2 tsp garlic paste
  • 1-2 chopped fresh chillies (or 1 tsp chilli flakes)
  • 2 tbsp fresh coriander or parsley, chopped
  • juice from half a lime (about 1 tbsp)
  • 4 tbsp mozzarella or cheddar cheese, grated (optional)
  • 2-3 tbsp fresh breadcrumbs (simply grind a slice or chunk of stale bread)


Peel and cube the potatoes, then wash them to get rid of any excess starch. Put them in a pan, cover them with water and add a touch of salt. Bring to a boil and simmer on medium heat until the potatoes are tender. Drain them and let them sit in the colander after draining for 5 minutes so they steam properly. Do not let them get cold, they need to be mashed while still very warm.

While the potatoes are boiling, heat 1 tbsp of the butter in a pan and add the chopped onions, stir them until softened then add the garlic and fresh chillies. Mix for a few seconds and turn off the heat.

Turn the potato cubes into a large bowl and add the remaining butter, some salt and pepper to taste. Then add the onion-garlic mixture and chilli flakes. Heat the milk and then add it all into the warm potatoes and mash. Finally add the chopped fresh herbs and lemon juice. Give everything a quick mix with a whisk to combine. Do not over mix as this will make the potatoes gluey. Taste and adjust seasoning if needed.

Grease an oven-proof pan with a little butter and put the mashed potatoes into it. Sprinkle the top with the grated cheese and breadcrumbs. Bake in a 200 C preheated oven for about 15-20 minutes or until the crumbs are golden and crispy.

Remove and sprinkle the reserved greens from the spring onions as a garnish.


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