Creamy Mash
- Apr 8, 2020
- 1 min read
Many Chefs prepare mash potato differently,I believe this is personal preference.
This is my version.
The best potatoes to use are starchy ones for a fluffy result
Ingredients-
1kg Yukon Gold or Russet potatoes.
250g Unsalted butter
250ml Milk
salt
white pepper
50g Creme Fraiche
tsp dijon mustard (optional)
Method-
Boil the potatoes with the skin on until soft, and then drain, and peel immediately, now you need to work fast.
Once peeled and still warm, add the butter in cubes, and mash together well.
Taste while you are working.
Slowly add the milk until smooth, taste.
Add the mustard if using, taste again.
Now push the potato through a fine seive to get a really smooth texture.
Serve as soon as possible.
Comments