Serves 4
Ingredients
800g Potatoes
200ml Milk
40g Butter
Salt
Method
Peel and chop your potatoes into sixths or eighths, depending on how big they are.
Add them to a pot of water with a teaspoon of salt and my ultimate flavour tip, 20gr of butter, trust me!
Let them boil on high till they are very soft and fall apart if you try to pierce it with a fork, mine took about 25 minutes.
I drain mine without using a colander but that's up to you.
Use a masher till there are no lumps left, add in 15g of butter, the milk and turn the heat back on low. Stir or keep using the masher till the milks absorbed and the potatoes are fluffy, soft and smooth.
Put the mash in your serving bowl and a few extra slivers of butter on top. To make it extra fancy you can brown the butter with a few leaves of sage or a sprig of thyme in your pan.
Enjoy x
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