Ingredients
Equal quantities of desireé and Pontiac potatoes.
30g of butter, soft, per 500g potatoes.
30ml milk, per 500g potatoes.
Method
Peel potatoes carefully, removing any blemishes from surface.
Chop into cubes no more than 1 inch diameter.
Steam over boiling salted water until a skewer passes through potatoes cleanly, about 10 – 15 min.
Remove from steamer.
Warm milk.
Mash potato with a masher (or food mill) until smooth.
Work in butter and milk in stages, whisking with spoon until fluffy.
Season well with additional salt and white pepper.
Chop into cubes no more than 1 inch diameter.
Steam over boiling salted water until a skewer passes through potatoes cleanly, about 10 – 15 min.
Remove from steamer.
Warm milk.
Mash potato with a masher (or food mill) until smooth.
Work in butter and milk in stages, whisking with spoon until fluffy.
Season well with additional salt and white pepper.
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