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Mashed Potato

June 28th, 2009 · 1 Comment

It is most important to use the right potatoes (and as I write this can hear my boys saying: “yeah – one thing mom taught us is to use the right potato” and if ever they have dinner with the queen – they may use wrong knife, but man they could have an intelligent conversation on potatoes!). My favourite for mashed (and baked) potato are Agria’s, creamy yellow and floury, but other floury potatoes are fine.

2-3 potatoes per person (depending on size of potatoes and people!)

plus a couple extra if you are making to got with Lamb shanks and Lamb Soup

Salt and pepper

Butter

Milk

Peel and chop potatoes into cubes about the size of dice. Bring a couple of litres of water with half a teaspoon of salt to boil and add potatoes. Simmer until potato is cooked (about 20 mins)- test by sticking a knife into a piece and cook a little longer if there is resistance. Once done, pour water off and return pot to heat and dry off potatoes by stirring in the hot pot. Take off heat and mash. Add milk (about a tablespoon per person) to give a smooth consistency and butter (about a teaspoon per person) for a creamy texture and finally taste and add salt and pepper as necessary.

Tags: Food Guides

1 response so far ↓

  • 1 Ross // Jun 29, 2009 at 1:08 pm

    I love mashed ‘tatos with rock salt stirred in at the last minute… then you get crunchy bits of salt in the mash. Yum.