Creamy Mashed Potatoes
I would happily live on creamy mashed potatoes and nothing else! I like to steam my potatoes, rather than boil them, and use a potato ricer for lump-free mash. Adding milk and butter gives an irresistible velvety finish that everybody loves.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1½ kg floury potatoes — I like to use Roosters or Maris Pipers
200ml full fat milk
50g butter
Salt and white pepper
Subscribe to access all of the Irish Examiner.
