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Perfect mash
- Feeds
four
- Difficulty
Easy
By Jill Dupleix
Published 1998
The trick to perfect mash is to not let the potatoes absorb too much water (cook them unpeeled and uncut), and to dry them well - in the drained pan over gentle heat - before mashing. The other trick is to use hot milk instead of cold, which gives a sweet lusciousness that makes people swear you have used cream.
Ingredients
4 - sea salt
Β½ cup
Method
Cover potatoes with cold water, and salt generously. Bring to the boil and simmer gently for 30 minutes until potatoes are evenly cooked. Drain and peel potatoes as soon as you can manage it without burning yourself (the hotter, the better).
Return peeled potatoes to the hot pan over a gentle heat for a moment or two to absorb any excess moisture. Mash well, removing pan from heat if it
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