A simple way of jazzing up the classic potato


  • 500 g potatoes (or 4 potatoes), cut into chunks
  • 4 tblsp double (heavy) cream
  • 25 g butter
  • salt and black pepper
  • 4 tblsp snipped chives


  • Place the potatoes in a saucepan of water and bring to the boil. Cook for 15–20 minutes until softened, then strain to remove excess water.
  • In a small saucepan, heat the cream gently and add the butter, then pour over the potatoes.
  • Mash the potatoes and season with a little salt and black pepper, then add the chives and, using a wooden spoon, incorporate them through the mash. Serve immediately.


Kevin says, "This is a very simple way of jazzing up a simple commodity such as mashed potato. You could substitute spring onions (scallions), whole-grain mustard or even some freshly grated horseradish for the chives."

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