Mashed Potato
30 minInternationalEasy
The proper buttery mash — floury potatoes boiled in their skins (or peeled with chunks), drained dry, then crushed with warmed butter and milk. Two rules: never use a food processor (turns potato to glue), and always warm the milk and butter before adding (cold dairy seizes the starch).
260
Calories
5 g
Protein
12 g
Fat
35 g
Carbs
4 servings
- 1 kg potato
- 80 g butter
- 150 ml milk
- 1.5 tsp salt
- 0.3 tsp black pepper
- 0.1 tsp nutmeg(optional)
Allergens:Dairy