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Perfect Mashed Potatoes.

From Nick Nairn.

You can't go wrong if you use this method.
450gr Maris Piper potatoes, peeled and cut into even sized pieces
3 tablespoons warm milk
40gr (1 and a half oz) unsalted butter
Malden sea salt & freshly ground black pepper

Place the potatoes into a pan 0f salted cold water and bring to the boil. As soon as the water comes to the boil, reduce the heat to a simmer (it's important not to cook the potatoes too quickly) and cook for approximately 20 minutes. Check the tenderness - the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over a low heat for a few minutes.
Pass through a mouli or a potato ricer into a bowl. Using a wooden spoon, beat in the warm milk, then the butter. Beat vigorously, making the mash light and fluffy, (if you are going to reheat don't add the butter yet).
Alternatively the potatoes may be allowed to cool, then reheated gently using a little more milk, then adding the butter. Season with salt & pepper before serving.

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Last updated: 17/02/08