|
4 medium pontiac
potatoes, peeled
|
Cover potatoes with
cold water and salt generously. Bring to the boil and simmer gently
for 30 minutes until potatoes are evenly cooked i.e. tender but not
falling apart. Drain them well. They need to be pureed immediately
and once the lumps are gone, the boiling milk can be added.
(Optional - you can infuse the milk with the garlic puree) Cut
butter into small dice and add a few at a time, pureeing
continuously, until potato feels smooth and has a light sheen. Add
salt and pepper to taste and serve immediately.
serves
4
|