Ingredients
- Potatoes 500g
- Milk 75ml
- Salt 1g
- Butter 15g
Method
Preparation Duration 10 minutes
- Wash, peel re-wash the potatoes. Cut into even size pieces
Cooking Duration 20 minutes
- Boil the potatoes in salted water for 15-20 minutes until tender then drain, and mash the potatoes
- Add the butter and adjust the seasoning
- Add the milk, then whisk rapidly to enhance the aeration
Plating
- Pipe into a serving dish or serve on the side of a main course
Tips:
Never use a blender in order to mash the potatoes, do it manually, as when blended, both the texture and the taste is ruined.
The milk can be replaced with Greek yogurt or sour cream, especially if a bit thicker and a tangier taste is desired.
Fun facts:
The origin of the mashed potatoes is unclear. The Incas were know to mash their potatoes, but not the way we do it today. Once the potatoes were brought to Europe in the 16th century, it is said, that this recipe was invented soon after. However, the first mention of the mashed potato as we know it today, first appeared in the mid to late 18th century in a cookbook called “The Art of Cookery” by Hannah Glasse.