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4 portions
1. Cut the butter into small pieces and allow it to soften a little.
2. Place the frying pan on the stove. Put the peeled potato pieces in the frying pan,
cover with cold water, and add salt.
3. Bring to the boil, then simmer until the potatoes crumble when pricked with a
fork (15–18 mins).
4. Drain the potatoes thoroughly and place them back in the pan. Set the stove to
the lowest setting.
5. Warm the cream in a microwave-safe container until it steams (about 45
seconds in the microwave).
6. Mash the potatoes with a potato masher until there are only a few small lumps
left. Add the warm cream to the potatoes. Fold in well using a rubber spatula.
7. Add the butter to the potatoes in individual pieces, one after the other, and
carefully fold it in. Season with a pinch of salt, and serve immediately.
Ingredients
250g unsalted butter
2kg floury potatoes, peeled and cut into
5 cm chunks
1 tbsp salt
1 cup of cream
Super Fluffy & Buttery
Mashed Potatoes
Preparation
22


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