Week 26 – Classic Mashed Potatoes - Able Digital Wellness

Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 2.5 to 4-liter saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil over high heat.
Uncover, add the salt, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes.
Stir in the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Season with salt and pepper, to taste. Serve immediately, or keep warm in the top of a double-boiler, or cover and rewarm in a microwave oven.

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.

Week 26 – Classic Mashed Potatoes