Creamy Mashed Potato Using Food Mill
Do you know anyone who doesn't like Creamy Mashed Potato? Me neither! Here, we are sharing our simple recipe and a bunch of tips and tricks to get your favourite side dish to new heights! We make our food mill mashed potatoes (or should we say pomme purée) with a little help from Moulin Legumes which is simply the best tool to get your mash silky smooth!
Equipment
- Moulin Legumes Food Mill
Ingredients
- 1 kg floury potatoes such as Kind Edward or Maris Piper
- 60 g unsalted butter
- 150 ml whole milk
- salt
Instructions
- Peel the potatoes and cut them into large chunks. Place them in a large pan, pour boiling water on top to cover and add a pinch of salt. Cook them for 17-25 minutes, depending on the type of potato, until tender.
- Drain the potatoes and leave them in the colander to steam for a minute to dry out.
- In the meantime, heat the milk in a small saucepan until hot but not boiling.
- Tip the potatoes into the food mill (moulin legumes) and start to process them. Halfway through tip the milk in through the mill to help keep the potatoes warm.
- Once all the potatoes are pushed through, add two-thirds of the butter and mix them with a spatula to incorporate the milk and butter. Taste and season if required. Work fast to make sure the mash does not cool down too much.
- Serve the potato mash with extra butter on top, and scatter with spring onions or chives.
Nutrition
Calories: 266kcalCarbohydrates: 45gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 23mgPotassium: 1078mgFiber: 6gSugar: 3gVitamin A: 252IUVitamin C: 49mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!