Mashed Potatoes
buttery mash is a special occasion treat !
Ingredients
- 4-5 large rooster potatoes peeled
- 100 g butter
- 50 ml fresh cream
- Salt and pepper
Method
- Cut the potatoes into chunks and place in a pan of water and bring to the boil.
- Cook for 20 – 25 minutes until softened, then strain to remove excess water.
- Mash the potatoes and pour in the cream and butter until the potatoes are smooth and creamy with a holding texture.
- check the seasoning.
- keep warm or Serve immediately. ( to reheat from cold, drop an extra tablespoon of cream or water in the saucepan and mash again until smooth and piping through. )
Notes
for a roasted garlic mash potatoes
1 garlic bulb
Olive oil
salt and pepper preheat the oven to 80ËšC.
Place the bulb of garlic in a tin foil. drizzle with oil and season well.
close the foil around the bulb and place on a baking tray. place in the oven for 45 minutes until coloured and soften. remove from the oven and press the garlic out of the bulbs. store until needed up to 2-3 days in the fridge.
Olive oil
salt and pepper preheat the oven to 80ËšC.
Place the bulb of garlic in a tin foil. drizzle with oil and season well.
close the foil around the bulb and place on a baking tray. place in the oven for 45 minutes until coloured and soften. remove from the oven and press the garlic out of the bulbs. store until needed up to 2-3 days in the fridge.
