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Mashed Potato Recipe
The best recipe we know - the nutmeg is optional, but in our opinion lifts the dish to another level.
Top French restaurants would use considerably more butter, but this makesthe dish unrealistically-rich for todays tastes.
For a generous 4:
- 1 kilo Desirée, King Edward, Romano or Maris Piper Potatoes, peeled and cubed
- 300ml/½ pint Milk
- 50g/2 oz Butter
- Half a teaspoon (2ml) Salt, freshly-ground Black Pepper and a few grates of fresh Nutmeg.
- 1 teaspoon (5ml) of Salt (when initially boiling the potatoes)
- Cook the potatoes in water with the 1 teaspoon of salt), until they are very soft.
- Drain them in a colander, and allow them to dry in their own steam for a few minutes.
- 'Pass' them through a Mouli Legume - using its fine disc. This must be done while they are still warm to achieve the best results.
- In the meantime, heat the milk with the butter and seasonings - being careful it doesn"t boil over.
- Mix the milk into the potato purée until the mixture is smooth (the starch in the potato, combining with the hot milk, will stop your mash being too sloppy).
Serve, or clingwrap and re-heat as needed ( a little more milk might be needed to be blended in, if doing this).