How to make mashed potatoes

POTATOES come in altered varieties. For this reason, whichever potato type you get to use in this recipe just ensure that you give them a good boil.

This is important if you want the final product to have no lumps in it.

Lumps are a sign the potatoes used to make the mash were not adequately cooked or boiled.

However, it may also be due to improper mashing. You will notice I have some pepper in this recipe, although optional.

I tend to use pepper in a good number of my dishes.

Pepper brings what I would call some form of wholeness to a dish.

Probably this explains why salt and pepper is common on restaurant tables.

The margarine in this recipe adds the velvety touch or texture and of course the flavour.

Ingredients

◆ Eight large potatoes;

◆ One teaspoon salt;

◆ One teaspoon pepper; ◆ Half cup fresh milk; and ◆ One tablespoon margarine.

Instructions

1. Get your ingredients together. Peel and cut potatoes into cubes. Add water, cover and boil until potatoes are cooked.

2. Use a fork to check if potatoes are done. They should be breaking up easily. If any, drain excess water and leave just a little, return pot to stove and reduce heat. Add milk and begin mashing the potatoes.

3. Add margarine and mash. Add salt and pepper and mash. Taste for seasoning and adjust accordingly.

This 30 to 35 minutes recipe can serve four or five people.

The mash can be served with a gravy and mince, chicken, pork, beef, mixed vegetables or whatever tickles your fancy! — zimbokitchen.com