Mashed potato, my childhood favourite. The creamy mashed potato does bring back memories! An oldie that is just so simple to make. Plus, you could always alter the recipe and add other ingredients such as cauliflower or whatever you feel like on that day to make it a little more interesting. Improvisation is key when you’re in the kitchen!
4 medium sized Russet potatoes (peeled)
30g – 50g butter
Scallion for garnishing
Basic steps to follow:
1.Place potatoes in a large saucepan, add enough water to cover. Add 1 tsp of salt. Bring to boil, reduce heat to medium and cook for 15 – 20 minutes or until potatoes tender. Drain well.
2. Return potatoes to saucepan, shake saucepan gently over low heat for 1-2 minutes to evaporate moisture.
3. Heat the milk and butter in a small saucepan over medium heat. Mix well.
4. Mash potatoes with potato masher until no lumps remain while gradually pouring in the warm milk and butter mixture.
5. Season with ground black pepper. Gently fold through the chopped scallion and serve immediately.