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- Peel your pototo and then either quarter or cube them.
- Put the potatoes in a pan of cold water and bring them to a boil.
- You should cook them until they are soft and tender.
- Turn off the heat and drain the potatoes through a colander, making sure that all water is removed. This is very important.
- The consistency of your mashed potato will vary depending on how much butter, milk, cream, or stock you use but it is essential that they are always heated just before you use them.
- A general idea of what you can use is two tablespoons of butter and six ounces of liquid are a good meausre for 1 & 1/2 lbs of potatoes.
- Use a potato masher to mash the pototo and mixture together to your desired consistency adding more butter or liquid if required.
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