13 February 2008

Make smooth and creamy mash

The perfect mash is smooth and creamy with a fluffy finish and no lumps. Here's how to achieve a perfect result.

Step 1: Drain cooked potatoes and return to the pan over medium heat. Stir until the potato is floury and all the moisture has evaporated

Step 2: Use a potato masher to mash until almost smooth, then use the back of a spoon to press the mash through a fine sieve into a bowl

Step 3: Return the mash to the pan over medium heat. Add butter and hot milk, and stir with a wooden spoon until smooth and creamy


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