Silky Mashed Potatoes
30 min
Mash whose real secret is not skimping on butter and loosening the potatoes with the cooking water rather than milk alone.
Ingredients
4 servings
Potato(yellow)1 kg
Butter(do not skimp, you can use more)100–120
Milk(warm)50 ml
Saltto taste
Instructions
1
Peel the potatoes, cut them into large pieces, cover with cold water and salt it. Boil until soft — a knife should go in easily. Be sure to save the cooking water; it brings flavour and texture.
2
Press the potatoes through a ricer or the finest grater.
3
Add the butter and gradually pour in the cooking water (100–200 ml, go by the texture) along with a little warm milk.
4
Stir and whisk to a silky texture. Taste and add more salt.