Perfect Mashed Potato
There's a secret to perfect mash - it's using a potato ricer instead of a masher. You will never look back.
Servings 4 servings
Ingredients
- Potatoes
- Margarine/Butter - A good dollop
- Milk - A glug If you're feeling like it, you can go all out and use full fat milk or even single cream!
Instructions
- Peel as many potatoes as you feel you'll need and cut them into thick slices - these cook quicker than chunks and fit in the ricer better.
- Cover the potatoes with water and bring to the boil. Simmer for as long as you can but around 45mins works for us.
- Drain the potatoes.
- Put all the potatoes through the ricer and back into the saucepan you cooked them in.
- Add a dollop of spread and mix well with a fork. Add some of the milk and stir. Keep adding milk until you get the desired consistency.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.