Perfect Mashed potato technique
All the recipes and techniques I have seen tell you to boil or steam potatoes. In my opinion this leaches flavour away so I don't do it. I cook this to taste so do not give exact quantities.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt
- butter
- 4 largeish floury potatoes enough for the amount of people you wish to cater for.
- milk (semi or full fat)
- Carbohydrate 0.0165571874994325 g
- Cholesterol 1.27096353963312 mg
- Fat 0.480293384649501 g
- Fiber 0.006625 g
- Protein 0.00776223957529375 g
- Saturated Fat 0.303904791180811 g
- Serving Size 1 1 Serving (1g)
- Sodium 3.415999994552 mg
- Sugar 0.0099321874994325 g
- Trans Fat 0.0336002603629623 g
- Calories 4 calories
This recipe requires the potatoes to be baked first. I do this in the microwave as it is quick and easy. Refer to the manufacturer guidelines. You want the potatoes nice and soft. Once done cut in half and allow to cool slightly, unless you have asbestos hands. I use a Mouli legume or you could use a potato ricer. This ensures there are no lumps. You then need to use your sense of taste to perfect this. Add salt to taste, a hunk of butter and a splash of milk. Add in small amounts as it is easy to add but impossible to take away. What you will get is a mash that has an intense potato taste. You may need to keep heating in a pan on a very low heat as the butter and milk will reduce the temperature when added.
