Recipe information
Yield
enough for 4
Ingredients
floury potatoes – 2 pounds (900g)
butter – 1/2 cup (100g)
hot milk – scant 1/2 cup (100ml)
Preparation
Step 1
Peel the potatoes and boil them in deep, salted water until tender when pierced with the tip of a knife. Drain them, then return to the pot, cover with a kitchen towel, and let steam for a few minutes. Mash them with the butter, using a potato masher or an electric mixer fitted with the paddle attachment.
Step 2
Now beat in the milk, either with the paddle or a wooden spoon. Check the seasoning.
