Re­serve this deca­dent potato mash for spe­cial oc­ca­sions.

NZ Life & Leisure - - Ruth Pretty -

Prick the skins of 1kg (4-6) large, floury pota­toes in their skins and bake in a 190°C oven for 50-60 min­utes or un­til very soft. Set aside for 10 min­utes to cool, then re­move the flesh and press it through a potato ricer or a coarse sieve (if us­ing a sieve, use the back of a large la­dle to push the potato through) into a large pot. Cover and keep warm.

Melt 180g but­ter in a pot and keep warm. Heat 180ml milk in an­other pot un­til it’s the same tem­per­a­ture as the but­ter and pota­toes.

Set the potato over medium heat and add the but­ter slowly un­til the potato flesh can no longer ab­sorb it (the amount will vary depend­ing on the amount of mois­ture in the pota­toes). Slowly add warmed milk and stir well with a spat­ula un­til the mix­ture looks soft and fluff y. Add ½ tea­spoon flaky sea salt, a pinch of freshly ground white pep­per and a pinch of nut­meg and mix to com­bine. Serve im­me­di­ately. Serves 6-8 Cook’s note: If you want to make this side dish in ad­vance, cool the pre­pared potato af­ter fi­nal stage and re­frig­er­ate. To re­heat, warm 150ml milk in a large pot. Add all the potato to the milk and set pot over a low heat. Use a spat­ula to whip un­til milk amal­ga­mates. Stir con­tin­u­ously un­til potato is hot.

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