This was very VERY easy and tasty. The whole family ate it up. There were just a few minor changes I made however. I didn't have new potatoes, just Yukon gold. And the roasting dried them out the last time, so I actually parboiled them, skin on for about 20 minutes. After this, I remove the skin by hand, and then pass through a ricer. After this I like to use a Tamis (French Sieve) and scrape them through into a wooden bowl. Using one and a half sticks of precut, cold butter, I stir it in, letting the hot potatoes melt the butter. After that I add some scalding milk to bring the temperature back up. I typically place the wooden bowl into some warm water, just up to the halfway point, to keep them warm, but not mushy until serving. Its really great. Thanks!!
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This was very VERY easy and tasty. The whole family ate it up. There were just a few minor...