Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the potatoes
To prepare the mash
How it's done
To cook the potatoes
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.
To prepare the mash
Gradually add the milk and butter to the potatoes, stirring with a wooden spoon. Return the pan to the warm hob a few times if necessary. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.
| Tip: | Use cream instead of milk and use double cream, mascarpone or crème fraîche instead of butter. |
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