Buttery Mash


                     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!

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