Ingredients
- 1kg Vivaldi potatoes, peeled, quartered
- 1/3 cup (80ml) thickened cream
- 1/4 cup (60ml) milk
- 50g butter, chopped
Directions
- Step 1
Start with a floury potato or an all-rounder such as a Red Royale. Floury potatoes are drier and mash more easily than waxy varieties like kipfler potatoes. Place in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and cook for 15 mins or until potato is very tender.
- Step 2
Drain in a colander and set aside for 5 mins for the steam to evaporate from the potato – this makes it less watery. If the potato is too wet at this stage, you could end up with a very watery mash. Meanwhile, bring the cream and milk almost to the boil in a saucepan over medium heat.
- Step 3
Return potato to the pan and use a potato masher, fork or potato ricer to mash until smooth. Mash in the butter – it should be melted and absorbed before you add the liquid. Add the cream mixture and mash until smooth. Place over low heat and cook, stirring, for 2-3 mins or until mash is heated through.
Serving size: 6
Recipe courtesy of taste.com.au