All the recipes and techniques I have seen tell you to boil or steam potatoes. In my opinion this leaches flavour away so I don't do it. I cook this to taste so do not give exact quantities.
This recipe requires the potatoes to be baked first. I do this in the microwave as it is quick and easy. Refer to the manufacturer guidelines. You want the potatoes nice and soft.
Once done cut in half and allow to cool slightly, unless you have asbestos hands.
I use a Mouli legume or you could use a potato ricer. This ensures there are no lumps.
You then need to use your sense of taste to perfect this. Add salt to taste, a hunk of butter and a splash of milk. Add in small amounts as it is easy to add but impossible to take away. What you will get is a mash that has an intense potato taste. You may need to keep heating in a pan on a very low heat as the butter and milk will reduce the temperature when added.
Add the milk, butter and salt in small quantities to taste.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 4 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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