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.
April 14, 2006 09:12 PM |