DELICIOUS MASHED POTATOES
Instructions:
- 21/4lb (1kg) baking potatoes, such as russet or Burbank large pinch of fine table salt
- 8 tbsp (1 stick) cold unsalted butter, diced
- 1/2–3/4 cup hot whole milk
- 1/4 tsp freshly grated nutmeg (optional)
- sea salt and freshly milled
- white pepper
- Peel the potatoes and cut into 11/2in (4cm) pieces. Put the pieces in a saucepan of cold water, add the fine salt, and bring to a boil over high heat.
- Lower the heat to medium, cover, and simmer gently (don’t boil) for about 20 minutes until soft. Drain well.
- Return the potatoes to the pan and dry them out, then remove from the heat and mash until smooth. With a wooden spoon, work the butter into the mash a few pieces at a time, then beat in enough hot milk to give a soft, dropping consistency.
- Taste and correct the seasoning if necessary, and add the nutmeg if you like. Serve hot.