Creamy mashed Potatoes
1 1\2 kg.
baking (russet) potatoes
1. Peel the potatoes and cut into quarters. Bring a large pot of water to a boil.
Add potatoes and salt
to water. Gently boil potatoes
for 20-25 minutes or until
very tender. Drain in a colander.
2. While the potatoes are still warm, forced them through potato ricer into a large bowl or mash with a potato masher.
3. Add butter and stir with a wooden spoon. Heat cream in a small pot until hot but not boiling. While stirring gently with a wooden spoon, add 1 cup cream. If potatoes are still dry add more cream to thin to desired consistency.
Makes 8 servings.
Chili Mashed Potatoes:
Heat a heavy based frying pan over medium heat for few seconds on each side, pressing down with with a wooden spoon. Remove the seeds and coarsely chop the chilies. Place the milk and chilies in a small saucepan and bring to a simmer. Put it in a blender and blend until smooth. Stir mixture into potatoes. Add more milk if necessary to make creamy.
Garlic Mashed Potatoes:
Heat butter and oil in a small frying pan over medium heat. Add garlic and fry for about 5 minutes or until golden. Add garlic mixture to potatoes and mash. Add milk and stir until potato mixture is smooth. Season with salt and pepper.
Gravy For Mashed potatoes:
Heat oil in a frying pan, add onions and fry on medium heat until golden, about 8 minutes. Add stock and bring to boil. Mix mushroom gravy or corn flour with cold water to make a smooth paste. Stirring constantly add it to the stock. Add soy sauce and chili sauce, if using and cook for 3-4 minutes. Add more stock if gravy is thick. Season with salt and pepper.