Mashed potatoes

There are various ways to make mashed potatoes. By cooking them in their skins, you not only reduce waste but also retain the most flavour.

Makes 1400g.

Mashed potatoes

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floury potatoes







As needed:



Preparation method

  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25 to 30 minutes until tender.
  • Remove the potato skins.
  • Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon.
  • You now have 'pommes a la neige' or riced potatoes.
  • Bring the milk to a boil.
  • Add the heated milk to the potatoes in a pan or mixing bowl and mix well.
  • Mix with the butter and season to taste.

Serving suggestions

  • As a component in main courses or as part of a buffet.
  • As toplayer for e.g. sheperds pie.
  • Use in a composition with components of pork neck, pointed cabbage and onion.

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