| 35 |
| Serves: people |
- Add wholegrain mustard or horseradish cream to give your mash a different twist.
- Make sure you use floury potatoes that absorb liquid very well to guarantee perfect mash every time.
- Using a potato ricer or a vegetable mill makes it easy to get incredibly smooth and lump-free mash.
INSTRUCTIONS
- SCRUB Choose potatoes that are roughly equal in size to ensure that they cook at the same speed. Scrub the potatoes clean.
- Place the potatoes in a large saucepan, cover with water and bring to the boil.
- Turn the heat down and simmer for about 20 minutes or until the potatoes can be pierced easily with a fork. Drain and set aside to cool a little.
- Heat the milk to just below boiling.
- When the potatoes are just cool enough to handle, peel them. Then return them to the pan and mash.
- Add the butter and the hot milk and cook over a very low heat, stirring continuously until the milk has been absorbed and the mash is fluffy and creamy.
- Remove from the heat and season with a little sea salt.
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