Mashed Potato
- serving for 4
- 1 hour
- pot, pan, potato ricer
For Mash
Ingredient
maris piper potatoes 600 g
vegetable stock
Milk Mix
butter 60 g
whole milk 80-100 ml
double cream 60 ml
Seasoning
salt & pepper
Directions
Peel and cut potatoes into even pieces
Add potatoes to cold veg stock bring to boil and cook until tender
Pass through potato ricer and fine sieve when hot
Brown butter in pan then add milk and cream to heat up
Beat milk mix with potatoes bit at a time until desired consistency
Season to taste and serve
Principles
- Hot potato: result in fluffier and smoother texture
- Warm milk: better absorption into potato
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Potato skins can be kept to cook up as a snack
- Over-mix the mash will result in gluey texture
credit to chefthombateman