Prep time:
15 mins
Cooking time:
12 mins
Serves:
4 people
To achieve the best textured mash, allow the freshly cooked and drained potatoes to “air dry” in the colander for 10 minutes. This enables the excess moisture to evaporate before you return your potatoes to the saucepan and begin mashing. For extra smooth mash, push the potatoes through a ricer before mixing with butter and cream or milk.
1kg (2lb 2oz) main crop potatoes such as Rooster, Maris Piper or King Edward
salt and freshly ground black pepper
50g (2oz) butter
2tbsp single cream or whole milk
To achieve the best textured mash, allow the freshly cooked and drained potatoes to “air dry” in the colander for 10 minutes. This enables the excess moisture to evaporate before you return your potatoes to the saucepan and begin mashing. For extra smooth mash, push the potatoes through a ricer before mixing with butter and cream or milk.
Prep time: 15 mins
Cooking time: 12 mins
Serves: 4
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