So I say 'perfect mash' and you know what? I mean it, its the best mash I've ever had and I made it, ME! ha ha ha ha.......... With a little help from Grandma, when she's right, she's right.
So here's the hizz-aps:
INGREDIENTS:
- Potatoes, big ones, think 1 and a half for each person. I know there graded but really any will do.
- Milk, not allot, just a splash.
- Butter 1 tbsp per two people.
- Salt.
- Pepper.
EQUIPMENT:
- Masher - I don't know the real name (looks like this - masher)
- Big sauce pan for boiling/mashing
- small saucepan for heating milk
- colander
- bowl - medium
- table spoon.
- two pronged peeler (recommended but any peeler will do)
METHOD:
Here we go...
- Bring to the boil a medium saucepan of salted water - a pinch should do.
- While boiling peel, and chop the potatoes into even chunks so that they boil at same time, slices speed up the process.
- when water has boiled, boil slices. This should take no more then 10 minutes
- How to check when potatoes are boiled: take a knife, stick it in a chunk, if it slides off, then there ready if it sticks give it a few more minutes. try three chunks to be safe.
- Now when the potato is boiled, drain the water from the saucepan, you can use a colander or the lid if your skillful, or have a lid with holes in.
- No placing the potatoes back in the hot pan, mash! pound the potatoes, up and down, with the masher until smooth and paste like.
- Heat a splash of milk in a small saucepan, while heating take a table spoon of butter and add it to the mash. mash it in. When the milk is heated, no more then 30 seconds, pour that in too.The hot milk will be absorbed by the mash making it soft and creamy and yummy :)
- MASH!!!!!!!!!!!
- Mash until satisfied, feel free to taste, it'll be awesome. Add salt and pepper as you feel like, or not at all your choice.
Boom your done, perfect mash and it's not even a quest to complete.
TIP: Great with: cheese, beans, sausages, gravy, ANYTHING!
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