Mashed Potatoes from New British Classics by Gary Rhodes
Mashed potatoes have been around for a long time and used to be served with eels from street stalls in the nineteenth century. Soft, creamy, buttered mashed pot
Ingredients
- Salt, pepper and freshly grated nutmeg
- 100 g (4 oz) unsalted butter
- 900 g (2 lb) large floury potatoes, preferably Maris Piper, peeled and quartered
- 120 ml (4 fl oz) single cream or milk
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