| Buttery Mash
Smooth & Creamy...Perfect for Steak! - Peel (or not) your washed potatoes, cut into golf-ball sized pieces, and boil in unsalted water until cooked thoroughly. Drain and return to pan - place on low heat to allow excess water to evaporate.
- Add one sugar-cubed size of salted butter per number of guests and mash vigorously until smooth.Then add creme fraiche - about a heaped teaspoonful per guest - and mix in gently with a wooden spoon using a lifting,, fluffing motion to add air. Add salt and pepper to taste.
Tip:To make it taste like "restaurant" mash, you will have to use an unbelievable amount of butter and salt...Bad for the waist, divine to the palate! |
