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INGREDIENTS |
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Potatoes |
800 |
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g |
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Butter |
50 |
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g |
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Whole milk |
1.5 |
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dl |
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Salt |
To taste |
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PREPARATION |
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| 1. |
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Peel the potatoes, wash them and cut them into large pieces. Put them into a pan with enough cold water to cover them. Add salt. |
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| 2. |
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Bring the water to a boil over a medium flame and then lower the flame. Stop cooking after about 15 minutes, as soon as the potatoes have softened. |
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| 3. |
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Drain the potatoes and then, while still hot, mash them, a few at a time, with a potato masher. Next, pour the mashed potatoes into the pan you used to cook them in. |
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| 4. |
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Pour the milk into a separate saucepan and heat. At the same time, put the mashed potatoes over a very low flame and add the butter. Mix briskly. |
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| 5. |
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When the butter has melted, add enough milk to obtain a creamy, smooth mixture, stirring the whole time. Serve as soon as possible. |
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CHEF'S NOTE |
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If you don't have a potato masher, the potatoes can be put through a sieve, forcing them through with a large spoon. The important thing is to press down vertically. |
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Here we recommend a red wine, velvety and harmonious, with wild notes, like a Barolo, which should be uncorked an hour before serving, or a Malvasia with its uniquely intriguing bouquet. |
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