Saturday, January 8, 2011

Perfect (and easy) Mashed Potatoes

From Grandma's Best Recipes - Traditional comfort food just like Grandma used to make

Serves 4

900g/ 2 lb floury potatoes e.g. King Edwards, Maris Piper or Desiree (honestly I have no idea what these names are...there's only russet in my supermarket, so I used those)
4 Tbsp butter
3 Tbsp hot milk
salt and pepper to taste

1. Peel the potatoes, placing them in cold water as you prepare the others to prevent them from going brown.

2. Cut the potatoes into even-sized chunks and cook in a large saucepan of boiling salted water over a medium heat, covered, for 20-25 minutes until they are tender. Test with the point of a knife, but make sure you test right in the middle to avoid lumps.

3. Remove the pan from the heat and drain the potatoes. Return the potatoes to the hot pan and mash with a potato masher until smooth.

4. Add the butter and continue to mash until it is all mixed in, then add the milk (it is better hot because the potatoes absorb it more quickly to produce a creamier mash).

5. Taste the mashed potatoes and season with salt and pepper as necessary. Serve at once.

Well, you can add a sprinkle of your favourite herbs or a little gravy if you like. I did not, since I'm the lazy one. Check out the rest of my blog post here.

No comments:

Related Posts with Thumbnails