Thursday, January 29, 2009

Fluffy potatoes

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 4 large (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped
* 40g butter
* 80ml (1/3 cup) warm milk
* Salt & freshly ground black pepper

1. Bring a large saucepan of water to the boil over high heat. Add potato and cook for 10 minutes or until tender. Drain and return to the pan. Stir over a medium heat until potato is floury and all the moisture has evaporated. Remove from heat.
2. Use a potato masher or fork to mash until smooth. Use the back of a wooden spoon to press one-third of the potato though a fine sieve into a large heatproof bowl. Repeat, in 2 more batches, with the remaining potato. Return to pan.
3. Add the butter and milk. Use a wooden spoon to stir until smooth and fluffy. Taste and season with salt and pepper.

Notes & tips
* Variations
* Creamy potatoes: Replace the sebago potatoes with desiree potatoes. Increase butter to 80g. Replace the milk with 200g creme friache or sour cream.
* Smashed potatoes: Replace the sebago potatoes with unpeeled pontiac potatoes. In step 1, use a metal spoon to stir the drained boiled potato, breaking it up slightly, over medium heat until potato is floury and all the moisture has evaporated. (The result should be a lumpy mash. Do not over-stir or the potato will become too mashed.) Omit step 2 and continue from step 3. Reduce butter to 20g, reduce milk to 60ml (1/4 cup). Add 2 green shallots, ends trimmed, thinly sliced, and stir to combine.

Australian Good Taste - June 2005, Page 47
Recipe by Michelle Southan


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