Smooth, buttery mash for braises, chicken and steak.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g floury potatoes, peeled
- 60 g butter
- 150–200 ml milk, warmed
- 1 tsp salt for the cooking water, plus more to taste
- White or black pepper
Method
- Cut potatoes into even chunks. Cover with cold salted water and bring to a gentle boil.
- Cook for 15–20 minutes until completely tender. Drain thoroughly and return to the warm pan for 1 minute to steam dry.
- Mash or pass through a ricer. Fold in butter, then enough warm milk for the texture you like.
- Season to taste and serve hot.
Kitchen notes
Avoid blending with a food processor, which can make potatoes gluey.