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Perfect for creamy mash. Carefully grown for their smooth texture and full flavour. Working in partnership with our trusted growers across the UK, our red potatoes are carefully chosen throughout the year to ensure we bring you the best tasting varieties at the right time. One of our growers, Alistair Priestley, grows potatoes just south of Lincoln, where the fertile, sandy clay soils provide a fine tilth to protect the rich, red skins of their potatoes. The smooth, waxy texture is ideal for making creamy mash.
Pack size: 2KG



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Preparation and Usage

Wash before use.


For boiled: Peel potatoes and cut into evenly sized pieces. Place in saucepan with just enough cold water to cover and add salt if desired. Cover with lid, bring to boil and simmer for 20-25 minutes or until tender. Drain well before serving.

For mash: Follow the instructions for boiled. After draining return pan to warm hob for 1 minute to dry. Add milk, butter and seasoning according to taste. Mash until creamy smooth and serve.


For roast (200°C / Fan 180°C / Gas 6 1hr 5mins - 1hr 10mins: Preheat oven. Pour 2-4 tbsp. sunflower oil into a roasting tin and place in oven. Peel and cut potatoes into evenly sized pieces and parboil for 10 minutes. Drain thoroughly to remove excess water. The potatoes will turn out crispier if you let them dry off. Shake in pan to roughen surfaces of potatoes. Carefully transfer potatoes to hot roasting tin. Turn in the oil and season. Return tin to top shelf of oven for 55-60 minutes, turning potatoes occasionally until golden and crispy. All appliances vary, these are guidelines only.

Tip - Double up and freeze (mash / roast)

Why not try?

Classic Cottage Pie


1tbsp olive oil; 1 onion, finely diced;2 carrots, finely diced; 1 celery stalk, finely diced; 1 garlic clove, minced; 500g (1lb) beef mince; 1 tbsp tomato puree; 400g tin chopped tomatoes; 1 beef stock cube; 1 bay leaf; 100g (31/2oz) peas; 1kg (2lb) red potatoes; 50g butter, cubed.


1. Bring a large pan of salted water to the boil and in a large frying pan, heat the olive oil

2. Saute the onion, carrot, celery and garlic on a medium heat until softened, then add the beef mince.

3. Turn up the heat for 4-5 minutes and fry until the mince is browned.

4. Meanwhile, peel, halve and boil the potatoes for 20 minutes or until soft

5. Drain and allow to steam for 10 minutes

6. Preheat the oven to Gas 4/180°c/Fan 160°c.

7. Add the tomato puree, tinned tomatoes, stock cube, bay leaf and salt and pepper to the mince mixture.

8. Fill the tomato tin with water and add that as well.

9. Bring to the boil and simmer for 15 minutes to reduce

10. Add the peas at the last minute and mix through.

11. Remove the bay leaf.

12. Once the potatoes have steamed, mash them well with plenty of salt and pepper and the butter cubes until the butter is melted and mixed through.

13. Pour the mince mixture into an ovenproof dish and top with the mash.

14. Use a fork to rough up the top to help it colour.

15. Bake in the oven for 20-25 minutes or until piping hot and golden. Serve immediately.

For more great recipe ideas, visit realfood.tesco.com

View all Potatoes & Sweet Potatoes

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