Rustic, hearty, and full of character, sourdough bread is made with a naturally fermented starter that gives it its signature tang and chewy texture.
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The Best Mashed Potato
Introduction
About this Recipe
This is an indulgent mashed potato recipe, elevating the humble spud to a new level. Save for special occasions as this recipe is by no means light in calories.
Originally by Megan Joyce
Ingredients
- 6-8 medium potatoes (Mashing type i.e BP1 or Apache)
- 3 tablespoons double thick cream
- 2 tablespoons salted butter
- 1 teaspoon chopped parsley
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt (to taste)
- Milk
- 1 tablespoon melted butter
- Optional: Grated cheddar or mozarella
- Optional: Chopped chives
- Optional: Crispy bacon pieces
Step by Step Instructions
Bring a large pot of water to boil, and peel & cut the potatoes into cubes. Boil for 10-15 minutes until the potato is soft when inserting a knife.
Strain the potatoes, and add back to the empty pot, stir to absorb some of the excess water. Use a potato ricer (or normal masher if you don’t have one) to mash the potato until smooth. For an added level of creaminess, sieve the mashed potato by using a wooden spoon to press through a sieve. Return to the heat to keep warm.
Turn the heat down, and mix in cream, butter & chopped parsley, add in seasonings and a little milk to thin the mash if needed. Whisk until smooth.
Top with melted butter and chopped parsley.
Optional: For an added indulgence, add in some grated cheddar and chives or even some crispy bacon.
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