June 30, 2006
- Use floury potatoes. Maris piper are the best
- Peel the potatoes and cut into small evenly sized pieces.
- Boil these in lightly salted water for about 10-15 minutes, although the time will depend on how small you cut the pieces.
- To check whether the potatoes are ready, use a fork to skewer them. They should offer no resistance but just fall apart.
- Drain the potatoes. Return to the man and use a masher to mash them well. When there ae no chunks of potato left, add a large knob of butter and mash this in very well. Add semi-skimmed or full-fat milk a splash at a time and mash this in. When the mash is a little drier than you want it, add a little cream and mash this in.
- At this point I add a crushed clove of garlic and very finely chopped herbs (such as parsely or thyme) and mix this in well.
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