Creamy mashed potatoes

Creamy mashed potatoes

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Potatoes will get soggy and lose all their flavour if overcooked or cut into small pieces. They should break under the pressure of a fork, but not be too mushy. Always add hot milk for fluffy mashed potatoes. Adding cold milk to potato makes it sticky.

Ingredients

Quantity Ingredient
6 medium potatoes
1/2-1 cup milk
30g butter
salt and freshly ground pepper

Method

  1. Peel the potatoes and put into a saucepan of cold, lightly salted water to cover. Cook with the lid on the pan until the potatoes are easily pierced with a fork, for about 15 minutes. Drain thoroughly, then shake the pan over the heat for a minute, until all surplus moisture has evaporated and the potatoes are quite dry. Mash with a potato masher or put through a potato ricer.
  2. Beat the potatoes with a wooden spoon until very smooth. Scald the milk. Add the butter to the potatoes, gradually beat in the hot milk until the potatoes are light and fluffy. Season with the salt and pepper.

To keep mashed potatoes hot without spoiling:

  • Cook the potatoes as described above, then mash and press down well in a saucepan with a potato masher. Pack tightly, levelling the top. Add butter, spoon about 4 tablespoons hot milk over, cover with tight-fitting lid and leave in a warm place. Before serving, beat well, adding more hot milk if necessary. The potatoes will keep this way for up to 20 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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