Ingredient and Portion
Mashed Potatoes
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From Chef Claudio Sandri of Brasserie Wolf Submit
A good side dish to any meal, here's Chef Claudio Brasserie's special recipe for creamy and yummy mashed potatoes.
Novice
15 mins
1300gm russet or desiree potatoes, peeled and cubed
120ml warm milk
200gm butter
5gm salt or salt to taste
Pinch of pepper
120ml warm milk
200gm butter
5gm salt or salt to taste
Pinch of pepper
Method
1. Place potatoes in a large pot and cover with water. Cover and bring to a boil
2. Cook the potatoes for 20-25 minutes or until very tender. Drain well and let dry until no more steam
3. Bring the milk and the butter to the boil
4. Use a ricer to mash the potatoes
5. When the milk is boiling add to the mash potatoes and mash until light and fluffy.
6. Season with salt and pepper
2. Cook the potatoes for 20-25 minutes or until very tender. Drain well and let dry until no more steam
3. Bring the milk and the butter to the boil
4. Use a ricer to mash the potatoes
5. When the milk is boiling add to the mash potatoes and mash until light and fluffy.
6. Season with salt and pepper
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