This as to be one of the top 5 of comfort food. Here is the way I make my mashed potatoes. Nearly almost always…
- 5 Large Irish Roosters
- 15cl of milk
- 150g of butter
- 80g of grated Parmigiano Reggiano
- Salt (to taste)
- Cracked black pepper
- 1/4 of a nutmeg grated
- 1 Sprig of rosemary
Well, the important part is to cut ( and peel first) the potatoes into similar sized pieces. Rince them well if you want a clean finish. In a cold pot they go with a pinch of salt. Bring to the boil gently, let them simmer until cooked. ( Check from time to time with the tip of a small knife). I like to put in a bit of rosemary. It’s done? Drain well and back in the pot it goes to dry excess water. Add the butter and all the ingredients but the milk, or at least just a bit of it to start; you don’t want your mash to be too liquid. Add little by little. With a potato masher of your choice, start the operation while it is still quite hot. Elbow grease is what you will need most of now!
You should get a smooth enough finish. Sometimes, I let it cool and transfer it into an oven dish, for a delicious crispy top. Enjoy!
2 thoughts on “The Perfect Mash”
J’aime le petit clin d’oeil, l’air de rien ^^ Et puis tiens, j’ai envie de purée maintenant!
😉 Merci, il n’y a rien de tel! Ne pas oublier le fromage dedans, arme secrete… (L’air de rien) 🙂