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Best Mashed Potatoes
I can remember my grandmother sitting at the kitchen table, making quick work of peeling the potatoes. She would serve a good slathering of this mash with corned silverside and a mustard white sauce. - Matthew Farmer
160g butter, cold 1 cm cubes
20ml full cream milk
Peel potatoes and cut into roughly 2cm cubes. Place into 2 litres of cold water and bring to the boil.
Simmer for approximately 30 minutes until soft but not too mushy.
Pass through a potato rice straight into a medium pot. Return to a very low heat and incorporate the butter 40g at a time with a spatula.
Remove from the heat, stir in milk until smooth.
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