Ingredient and Portion
Mashed potatoes
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This popular European dish is frequently served as a side dish to accompany mains such as steaks. It is also often used as a filling in other dishes such as shepard’s pie or potato croquettes.
Novice
20 mins
4 large Russet potatoes
100gm unsalted butter
½ cup hot whole milk
Black pepper
Salt
100gm unsalted butter
½ cup hot whole milk
Black pepper
Salt
Method
1. Bake the potatoes in an oven at 180°C at about 1 hour.
2. Once they’re done, take them out, slice them in halves and scoop out the insides.
3. Add the potatoes in a bowl with the butter and mash them using a potato masher or a fork.
4. Don’t mash them too finely yet. Grind in a generous amount of black pepper.
5. Now pour in the hot milk and continue to mash and mix with a wooden spoon until you are satisfied with the texture. Finally, correct for salt and scoop it for serving. Top with anything you like, e.g. parsley, bacon bits, cheese, garlic.
2. Once they’re done, take them out, slice them in halves and scoop out the insides.
3. Add the potatoes in a bowl with the butter and mash them using a potato masher or a fork.
4. Don’t mash them too finely yet. Grind in a generous amount of black pepper.
5. Now pour in the hot milk and continue to mash and mix with a wooden spoon until you are satisfied with the texture. Finally, correct for salt and scoop it for serving. Top with anything you like, e.g. parsley, bacon bits, cheese, garlic.
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