285 Potato Panada

• 400 g (15 oz) freshly boiled and peeled potatoes
• 3 dl (

Reduce the milk by one-sixth, add the butter, seasoning and the potatoes cut in thick slices, allow to cook for 15 minutes then mix well to a purée.

The mixture should be used whilst still slightly warm, never completely cold as the purée will become elastic if it is worked when cold.