Corned Beef Mashed Potatoes

Ingredients

• 1¼ lbs Potatoes (600g)
• 1 tsp Salt
• ½ cup Milk (120ml)
• 2 tbsp Butter (30g)
• 7 ounces Canned Corned Beef (200g)
• ¼ cup Dill Pickles / Gherkins (40g)

Optional:

• ¼ cup Jalapenos , drained & sliced
• Fresh Parsley for garnish

Instructions

1. Wash, peel and cut the potatoes into small pieces. Transfer them into a pot and pour water over – just enough to cover them. Add salt. Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to low (leaving the lid on) and simmering until they are cooked through.
2. Drain the water. Mash the potatoes using a potato masher/fork. Add milk and butter and mix well until well combined and smooth.
3. Mix in the corned beef.
4. Finely chop dill pickles, jalapenos and parsley. Stir the pickles and jalapenos into the mash and garnish with fresh parsley. Best served warm!

Recipe Notes

1. Gold Yukon or Russet potatoes are both great choices but if you use some other variety, that’s fine too.
2. Avoid adding too much water to the potatoes. Just make sure they are all submerged. In my case 2 cups (500 ml) were enough. This will reduce the time needed for the water to come to a boil.
3. Add as milk as you like (less or more) to make the mashed potatoes to your liking.
4. The amount of butter added can be easily adjusted or omitted completely.
5. Jalapenos and parsley are completely optional.