September 2, 2015
Simple light and fluffy mashed potatoes.
Peel and remove eyes from the potatoes with a peeler or a small paring knife. Rinse under cold water, cut in half lengthwise, and dice into 1 ½ inch cubes. For light and fluffy mashed potatoes, it’s important to cut them into smaller, evenly-sized pieces. Place the potatoes into a pot with cold water and ensuring they’re fully submersed.
Add salt and bay leaves, and bring to a boil over high heat. As soon as the potatoes come to a boil, turn the heat to a simmer for 15 minutes 15 Minutes.
Add the cream, little-by-little and mash together. The potatoes should look a little bit wet, because, as they sit, they’ll absorb some of the liquid. Taste for seasoning, add more salt and pepper to taste
Remove a potato and mash it with a fork. If it mashes easily, and looks fluffy and light, they’re ready.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
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