Rudolph Mash

Summary

Yield
Servings
SourcePaul Foster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Rudolph Mash

Ingredients

1 kg
Rudolph Potatoes (Peeled, cut into large chunks)
200
milk (!Millilitre )
500 g
butter (Diced and cold)
 
sea salt

Instructions

Place the potatoes in a pan with cold, salted water.
Bring to simmer and cook slowly, without boiling, until just cooked.
Drain off the water and place back on heat to dry out excess moisture.
Push the potatoes through a drum sieve.  Use a downward motion and do not rub the potatoes.  
Place into a clean pan and warm up.
Heat the milk and gradually beat into the potato.
Add a few knobs of butter while beating with spatula.  Once butter is fully incorporated, add more.
Season with salt.
Pass through drum sieve twice.
Reheat gently.