Mashed Potatoes

To prepare the best mashed potato it is important that you use plenty of butter and remove all the lumps from the mash - this is where your Cooking Chef becomes a real asset.

Difficulty

Low

Time

25 min

Ingredients

Servings

4

Makes

1 batch

1.5

1 , peeled and quartered

75 , at room temperature

, to taste

, to taste

50 , or cream (optional)

Utensils

1 Colander, KCL95.424SI, KCL96.004DG, K-Beater, Splashguard

Instructions

Stage 1

Without attaching any tool, put the peeled and quartered potatoes and the water into the bowl, set the temperature to maximum and the speed to stirring 3. Attach the Splashguard. Boil for 20 minutes or until the potatoes are soft.

Stage 2

Drain the potatoes and then return to the bowl. Add the butter. For a smoother consistency add 50ml of milk or cream.

Insert the K Beater, set the speed to 4 and mix until smooth whilst pressing the pulse button.

Add seasoning as required.

Variations:

 

Champ - Spring Onion Mash  

Add 1 bunch of chopped spring onions, along with the butter and milk.

 

Truffle Mash

Add 1 tsp of good truffle oil to the base recipe.

 

Mustard Mash

Add 2 tbsp of good whole grain Dijon Mustard.

 

Swiss Mash

 Add 200ml lukewarm milk, a pinch of salt and a pinch of nutmeg to the base recipe.

Add the butter on top of the potatoes, and stir well. Then, carefully fold in 50ml of half whipped cream.