Luxury Mashed Potato

I am someone who likes a little mashed potato with my butter, so this recipe is rather calorific. It is also fluffy and light (in texture at least.) The secret is to use floury potatoes, dry them out so they absorb more milk, and mash them smooth using a ricer. If you use waxy potatoes which are higher in starch, the result will be something better suited for hanging wallpaper.

Serves 4
Time: 30 minutes
Difficulty: **
Origin: Britain
Good with: Vegetarian Sausages

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *