Breville the Multi Mash BSB380XL Instruction Booklet page 14

RECIPES PAge heAder.....
CREAMy MASHEd POTATO
Serves 4–6
INGREdIENTS
2 ⁄ lbs (1kg) medium sized potatoes such as
1
4
russet, kennebec or yukon gold.
3oz (85g) butter
1 cup (237ml) warm milk
Salt, to taste
METHOd
1. Peel potatoes and cut into 1" (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to the boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter and warm milk.
3. Assemble the motor body with the
masher attachment set to the desired
masher setting; using speed 15 mash
potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
Season to taste with salt and serve.
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