|Posted by Bee & John on May 4, 2012 at 10:20 AM|
John and I watched Helston Blumethal last night, make his "perfect mashed potatoes". What you do is cook them slowly, then cool them, then grate them then put them through a strainer and then add LOTS of butter (he talked 25-50% butter!) and stir and stir.....
.... or you can forget all of that and chuck rinsed, chopped raw potatoes into the Thermomix and get perfect mashed potatoes every time!! Heston also talked about the taste, the bulk of flavour in the skins, well let me tell you. I scrub, chop and rinse my potatoes well - I never peel them.
Sometimes we halve the recipe for the mashed potatoes, sometimes I put the full kilo in. The photo below has the full kilo WITH the skins, but don't be fooled by the fact it looks like it filled the bowl - there is a huge air bubble in the bottom of the mash after I whipped it - looks good tho eh? And butter? about a tablespoon.