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Extra Light Mashed Potatoes

(for 4 to 6)

1 kg(2 lbs) Potatoes (Records or Pinks work well)
90ml (3 fl oz.) Skimmed Milk
1 tablespoon Fromage Frais

Peel the potatoes and cut them into even sized pieces
(this is so they will all cook at the same time)
Put into a steamer over boiling water and steam until they are very tender.
(I find it very difficult to get potatoes soft enough for mashed potatoes when I boil them)

Once they are cooked take off the heat and bring the milk up to the boil in a saucepan (the bottom of the streamer, drained out should be perfect)

Mash the potatoes well into this.
(In an ideal world you could push them through a sieve or a mouli legume)

Season the potatoes with black pepper and salt and add the fromage frais.

Now beat the potatoes well with a whisk or a wooden spoon until they turn white and light.
Serve immediately



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef