Wednesday, 19 October 2016

What a Great Way to Mash Potatoes

My potato masher and ricer are now redundant; this is such a great way to get creamy smooth mash.

No messing about with pealing, pans of water or draining, just put
them in a 180° oven for an hour or so and test them with a fork to make sure they are nice and soft inside.

Then while they are hot using a clean cloth squeeze the insides out into a bowl.

While they are still nice and hot put in a couple of knobs of butter and mix well into the potatoes.
Then add some cream or milk and whisk until smooth.

If you keep the skins you can deep fry them for a great accompaniment to any lunch or dinner.