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A Classic Fluffy Mash for Sausages

Recipe information

  • Yield

    enough for 4

Ingredients

floury potatoes – 2 pounds (900g)
butter – 1/2 cup (100g)
hot milk – scant 1/2 cup (100ml)

Preparation

  1. Step 1

    Peel the potatoes and boil them in deep, salted water until tender when pierced with the tip of a knife. Drain them, then return to the pot, cover with a kitchen towel, and let steam for a few minutes. Mash them with the butter, using a potato masher or an electric mixer fitted with the paddle attachment.

    Step 2

    Now beat in the milk, either with the paddle or a wooden spoon. Check the seasoning.

Tender
TagsPotatoRoot VegetableVegetableSideDinnerVegetarianEasyCookbooks
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