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The method for this old favorite, mashed potato is suitable as an accompaniment to just about any meal or eaten on its own. With a very large spoon.
- 2 × 100g-150g floury potatoes
- 75ml double cream
- 15g unsalted butter
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- Cut the potatoes into small pieces (peeling the potatoes is optional, however, leaving the skins on adds more flavour).
- Boil them in pleanty of salted water until they are very soft (the smaller you cut them, the quicker they will cook).
- Drain the potatoes, return them to the pan and add the butter and cream. Once the butter has melted, season well with salt & pepper and mash them with a potato masher until there are no lumps.
- This mash can be made even more exciting by adding a clove of garlic to the potatoes when they are boiling at stage 2 or a teaspoon of mustard with the cream and butter at stage 3. Chopped chives or fried onion could also be stirred into the mash at the very end. You could make the mash even more extravagant by adding finely chopped truffle or a few drops of truffle oil at the very end. Doing all of this at the same time could, perhaps, over-complicate the dish and is not advisable.