How To Make The Best Potato Mash
Try this How To Make The Best Potato Mash recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- sea salt and black pepper to taste
- 800 gr whole russet or yukon gold potatoes
- 60 gr butter softened
- 60 ml fresh whole milk warmed (i used a2 milkâ„¢)
- a pinch of nutmeg (optional)
- finely chopped parsley/chives (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 38.758 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place the potatoes in a large pot, cover with cold water and add 1 tsp of salt. Bring to a boil, uncover and simmer for about 20-30 min, or until the potatoes are tender and cooked through.Once the potatoes are ready, drain in a colander and peel whilst still hot. In the meantime, warm up your milk.Place the potatoes in a large bowl, add in softened butter and mash with the help of a potato masher.Slowly pour the hot milk in, and continue to mash the potatoes until reaching the desired texture. Season with salt and pepper to taste and a pinch of nutmeg if you like.Sprinkle with fresh herbs (optional) and serve your potato mash immediately.Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days
