The perfect mash
For the most lusciously smooth, fluffy, irresistible mash, this is the recipe to follow. Use potatoes that are high in starch and take care not to overcook them. Push the potato through a sieve, as we suggest here, or through a potato ricer or food mill (mouli).
- 1 hr 30 mins cooking
- Serves 4
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Ingredients
The perfect mash
- 1 kilogram lasoda potatoes, peeled, cut into 3cm pieces
- 40 gram butter, softened
- 3/4 cup (180ml) hot milk
Method
The perfect mash
- 1Place potato in medium saucepan with enough cold water to barely cover the potato. Boil, uncovered, over medium heat about 15 minutes or until potato is tender. Drain.
- 2Using the back of a wooden spoon, push potato through fine sieve into large bowl. Use spoon to stir butter and hot milk into potato, folding gently until mash is smooth and fluffy.
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