This was inspired by Butternuts' comment on another thread re. creme fraiche instead of milk in mashed potato.
For quite some time now Mr Phoenix and I have been making both mashed potato and mashed swede (both of which we used to mash with butter) by boiling in the usual way then mashing with a little stock (vegetable, beef, chicken, whatever is appropriate with what we are having) and plenty of black pepper. We use a good make of stock cube or powder, can't be bothered with making stock from scratch, besides I work full time.
The result is delicious, no loss of flavour and a reduced fat content.
Another tip which may be worth sharing, mashed potato freezes really well. I hate washing up a pan that has had spuds mashed in it, all starchy and slimy, so we make a huge pan of mashed potato, put it into tubs that we know hold the right amount for 2 portions, bung them in the freezer. Then when we want mash, just take them out in the morning, leave to defrost, heat in the microwave (in the same tub) and job done! This combined with the slow cooker can make having a decent meal at the end of the working day a lot easier!
Good Morning Tuesday 9th June 2026
Bereavement wipes out everything




