Five-minute mash
Lots of folk say they make the best mashed potato. But how about the Fast Ed mash?
Super-quick and super-delicious, too!
Ingredients
750g waxy potatoes, peeled
½ cup pure cream
100g unsalted butter, chopped, softened
Pinch ground nutmeg
Sea-salt flakes and freshly ground white pepper, to season
Grilled steak and steamed broccolini, to serve
Method
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Slice potatoes finely on a mandolin or using the slicer attachment on a food processor. Put in a colander then squeeze well to drain excess liquid.
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Bring a saucepan of salted water to a rapid boil. Add potatoes. Cook for 4 minutes or until just tender, taking care not to overcook. Drain well.
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Add drained potato to a food processor with cream, butter and nutmeg and pulse until smooth. Season, then serve with grilled steak and steamed broccolini.
