MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Michelin Star Mash
Categories: Five, Potatoes, Dairy, Herbs
Yield: 4 servings
500 g Maris Piper potatoes; peeled
- halved (18 oz)
500 g Salted butter (18 0z)
75 mL Milk (1/3 c)
Salt & fresh ground white
- pepper
Whole nutmeg
Place the potatoes in a pan of cold water and brought
up to the boil. Once cooked, drain and pass through a
ricer.
Put the potatoes put back on a low heat, add about 50 g
of butter. Incorporate the butter before adding another
50 g. Continue to do this until the potato starts to
sweat and will not take any more butter.
Add a splash of milk and mix to enable the butter to
absorb.
Continue to add butter to sweating, and milk to combine
until you get the taste of baked potato with melted
butter on it.
Season to taste, and grate over some fresh nutmeg.
NOTES: Whatever quantities of potato you are used to for
making mash, you need to use only a third of that potato
weight to make one portion of Michelin Star mash - it is
way too rich to eat more. Note that you cannot freeze
this for defrosting and reheating - it will split and
will not recombine (painful experience).
RECIPE FROM:
http://noseychef.com
Uncle Dirty Dave's Archives
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