Perfect Mashed Potatoes (for 4 to 6)

Kerrs Pinks are the ideal floury potato for mash
  • 8 med. Kerrs Pinks
  • 5 fl. oz. Milk
  • 2 oz. Butter
  • Salt and Black Pepper

    For mashed potatoes the best method of cooking is undoubtedly steaming. Peel the potatoes and store in cold water until ready. Steam over boiling water until very tender - this will take about 45 mins. You can steam them until very tender because they won't break up and dissolve in the water as they can when boiled. For guaranteed lump free mash now push them through a sieve or else just break them down well with a masher.

    Bring the milk to the boil with the butter and pour on the potatoes. Season with the salt and pepper and them - using a wooden spoon or an electric whisk - beat them well until they have absorbed all the milk and have gone white and fluffy. Serve immediately.

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