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Frixos Personal Chefing

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Mashed Potatoes

My version of this recipe calls for the use of a masher instead of a potato ricer. Few ingredients create these nice and gluey mashed potatoes that go extremely well with any type of stew.

Mashed Potatoes

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Have a look below at the full recipe. Don’t forget, you can always print it.
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Here you can find more of my Potatoes Recipes..

You can print the recipe!
Mashed Potatoes
Course Side Dish
Cuisine International
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 10 Minutes
Servings
6 People
Ingredients
Course Side Dish
Cuisine International
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 10 Minutes
Servings
6 People
Ingredients
Instructions
  1. Clean and peel the potatoes.
  2. Use a large pot and add 4 litres of water over high heat and add 1 tbsp of salt. Bring to a boil and add the potatoes. Once it comes to a boil again cook them for about 25’ until soft (check with a fork).
  3. In the meantime, Put the milk in a small saucepan on medium heat and once it boils take it off the heat.
  4. Take the potatoes out of the water and let them sit for 10’. Then mash them with a potato masher while seasoning them with the 1 tsp of salt. Use a strong large whisk and stir in half the milk.
  5. Whisk in the butter in small batches making sure that you add the next batch when the previous was incorporated and add the remaining milk to create smooth mashed potatoes. Finally serve in a bowl and sprinkle with the nutmeg.
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